Coffee With Me

Posted By Melissa on May 25, 2010

A couple weeks ago I posted a list of recipes that I was interested in trying. Last week we made the Chicken Enchiladas with Salsa Verde. I got the recipe from Susannah’s Aprons. They were not the best enchiladas I’ve ever had but they were really good.

You can see the original recipe on her site, however I did make a few changes. No onions, no mushrooms. I used a rotisserie chicken instead of chicken breasts. Also, the sauce was very thin and there was a ton of it for how little of the sauce you end up using. I would decrease the liquid to 1 cup and just mix with the salsa verde, just to make the salsa easier to pour onto a plate.

Here is how I made it:

Chicken Enchiladas with Salsa Verde

1 rotisserie chicken
1 clove garlic
8 flour tortillas
Canned finely chopped black olives
2 cups pre-shredded jack cheese
1/2 cup pre-shredded cheddar cheese
Sour cream
1 cup chicken broth
½ cup bottled salsa verde
Salt to taste

Remove all chicken from the bones of the rotisserie chicken. Mix in most of the Jack cheese. Fill and wrap the 8 tortillas with the mixture. Arrange in a baking dish and top with reserved jack cheese. Add grated cheddar and sprinkle with chopped olives.

Bake in 350 F oven until cheese is melted and edges of enchiladas are crispy. (Approx. 45 minutes.)

Boil together the chicken broth and salsa verde. Then simmer until smooth.

To serve, spread 1/3 cup hot sauce on a large dinner plate and add 2 enchiladas. Top with a large dollop of sour cream. Garnish with cilantro. Serves 4.

Chicken from the rotisserie I bought at the store!

Filling up the tortillas. When I make my version of enchiladas I just keep going with the filling, one tortilla at a time, filling pans. I usually make about 2 1/2 pans worth. But when making someone else’s recipe that specifically states how many tortillas to use, I lay out the tortillas first and then evenly distribute the filling to all of them before rolling them up.

Ready for the oven!

They were very good. The tortillas were crispy which my children didn’t like, but I think it’s just because they’re used to them not being crispy! Also, the sauce didn’t do much for me since it was so watered down with the broth (see original recipe), so if I made this version again I would do just 1 cup broth with the salsa.

Linking up with Tasty Tuesday! Check out more great recipes – I’m sure I’ll find a bunch more I just have to try!

Category: Cooking