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
15 comments:
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.
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!
PS - if you have a trader joes in your area they have a great verde!
Yum!
Oh baby that looks fantastic!
OMG! This looks heavenly..
this is my very favorite way to make enchiladas, i just love that green enchilada sauce, delish!
I have a huge weakness for enchiladas Cheryl- these sound delicious! I love verde sauce too, so these babies are bookmarked!
One of my favorites and I just love your picture of Bella Sue...too cute!
Oh Cheryl - those enchiladas have me drooling. They look so good!
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?
Mmmm...sounds really good!
This sounds perfectly delish, Cheryl, 10 out of 10 for presentation too.
Oh those look delicious!
Green chicken enchiladas are definitely my FAVORITE! Ok... maybe green pork enchiladas.... it's kind of a toss up!
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