Monday, April 5, 2010

Chicken Enchiladas Verde

I wanted a comforting plate of Enchiladas, but I also wanted to do something different. I decided to make them with a green or verde sauce, and use Monterey Jack cheese. I have to say these edged out my regular ones for me just a bit, I liked the "something different" aspect.

As I have mentioned before, I am a fan of flavoring the chicken itself, so I poached it in water with half a lemon, salt and pepper, let cool, then added a bit of red sauce, lime, cayenne, cumin, chili powder and shredded it all together with my fingers. YUM

Here is what ya need!

12 corn tortillas
2 chicken breasts
2 small cans of salsa verde (I use the Herdez brand)
24 sticks of Monterey Jack cheese (I buy a large brick then cut into 1/2 inch wide sticks
1 white onion diced
1 small can of sliced olives
non stick cooking spray
Additional shredded Monterey Jack Cheese
1 lime, juice it
1/2 lemon
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp chili powder
4-5 tsp red chili sauce (kind of optional)

Poach your chicken in water with salt, pepper, juice of half a lemon, and the lemon itself, remove when the chicken is done and set aside to cool

Get your cheeses ready by shredding about 2 cups of Monterey Jack Cheese and making about 24 sticks of cheese approx 1/2 inch wide

Shred your chicken, and add the spices mentioned above, the juice of 1/2 to 1 lime, use your taste for judgement, the red chili sauce and mix well

Spray your casserole with a non stick spray, and pour a bit of the green sauce in the bottom of the casserole and spread around, this makes two 9X9 casseroles worth

Microwave your corn tortillas in a damp paper towel 6 at a time for about 20-35 seconds to soften

Place your tortilla down, add a tablespoon or so of chicken, two cheese sticks, olives and onion, roll up and place seam side down into your casserole

Repeat until you run out of chicken and cheese

Pour green sauce on the enchiladas, making sure to cover the corn tortillas completely so they won't dry out

Sprinkle on the shredded cheese and top with any remaining onion or olive

Bake at 325 for 30 minutes or so until bubbly


Foodiewife said...

So, here I sit, eating a healthy wild rice salad with all kinds of fresh veggies and a lemon and olive oil dressing. I have a See's Bordeaux Easter Egg, I haven't touched. I was feeling proud of myself. Now, you come along and post one of my favorite comfort foods!
Seriously, looks awesome, Cheryl. Glad to see you are blogging again.

Cathy - wheresmydamnanswer said...

Love the idea of the green verde sauce! I love that sauce and do not have too many recipes to use it in! This will be the best one I have!!

Looks so great cannot wait to make this!

Cathy - wheresmydamnanswer said...

PS - if you have a trader joes in your area they have a great verde!

tamilyn said...


Bethie said...

Oh baby that looks fantastic!

♥peachkins♥ said...

OMG! This looks heavenly..

teresa said...

this is my very favorite way to make enchiladas, i just love that green enchilada sauce, delish!

Lyndas recipe box said...

I have a huge weakness for enchiladas Cheryl- these sound delicious! I love verde sauce too, so these babies are bookmarked!

Debbie said...

One of my favorites and I just love your picture of Bella Sue...too cute!

Pam said...

Oh Cheryl - those enchiladas have me drooling. They look so good!

Paula said...

I'm definitely in the green sauce camp! I like red, but LURV green. Double yum on your enchiladas! So, how does Miss Bella Sue occupy her time while her mama is cooking yummy enchildas?

Acorn to Oak said...

Mmmm...sounds really good!

Jan said...

This sounds perfectly delish, Cheryl, 10 out of 10 for presentation too.

Simply Life said...

Oh those look delicious!

Spryte said...

Green chicken enchiladas are definitely my FAVORITE! Ok... maybe green pork enchiladas.... it's kind of a toss up!

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