Friday, May 17, 2013
I'm ba--ack! Does life ever get the better of you? Gah....it sure does me. The last couple of months have been stressful and as much as I wanted to write blogs and be all Super-Woman-y, I just couldn't. But tonight, I shall continue my Rotisserie Chicken Series with my FAVORITE chicken enchilada recipe.
I used to subscribe to Cook's Country Magazine and found this little gem a few years ago. This recipe is so easy and SO good! It's my go-to recipe to take to my friends when they have babies. It freezes well and everyone loves it. (One time, a friend's husband emailed me for the recipe because he loved it so much!)
2-10 oz. cans green enchilada sauce
1 c. chopped cilantro
3 c. chopped rotisserie chicken
2 1/2 c. shredded cheddar or Mexican blend cheese
12 (6 in.) corn tortillas
Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13x9 baking dish. (You can use a foil pan for freezing.) Puree enchilada sauce and 1 cup cilantro in food processor or blender. Combine 1 cup of the pureed sauce, chicken and 1 1/2 cups cheese in a large bowl.
Wrap tortillas in clean kitchen towel and microwave until pliable, 30-90 seconds. Top each tortilla with 1/4 cup chicken mixture and roll tightly. Arrange, seam side down, in prepared baking dish. Top with remaining sauce and cheese. Bake until cheese is melted and enchiladas are heated through. 15-20 minutes. Garnish with cilantro and top with sour cream, if desired.
Edited: I forgot to mention that I double the recipe to get two pans; one for us and one for someone else. You only need one chicken if you roast one yourself or get one at Costco (if you can).