Enchiladas Verdes

SO YUMMY and just as easy as Amy’s recipe, but a little spicier.  I adapted the original recipe from Martha Stewart, lightening it with light sour cream instead of heavy cream and substituting rotisserie chicken (or leftover chicken if you have it).  Hands down, James’ favorite dish and great for a crowd.  I made this over Christmas for the now 13-person Colvin family and we had leftovers.  Goes well with cumin-spiced black beans, avocado and cilantro.

Enchiladas Verdes (Serves 6)

1 rotisserie chicken, breast and thigh meat shredded

5 cloves garlic, finely chopped

2 (16 oz.) jars salsa verde (I like Herdez)

1 cup light sour cream

12 corn tortillas

2-3 cups shredded Monterrey Jack cheese (or similar Mexican cheese)

1 bunch cilantro

1-2 avocados, sliced

Preheat oven to 350° and grease a large casserole dish or cast iron skillet.

In large bowl, combine shredded chicken and garlic cloves.  In a separate bowl, combine salsa and 1/4 – 1/2 cup sour cream (depending on how creamy you prefer).  Add a 1/3 cup salsa mixture to chicken mixture and combine to moisten.

Heat tortillas to soften and prevent from breaking.  To assemble enchiladas, dip a tortilla in the salsa mixture, lay flat in prepared dish, add 1/4 cup chicken mixture, roll and place to one side in dish.  Repeat with remaining tortillas, salsa and chicken.  You want the tortillas tucked in closely so they maintain their shape while baking.  Pour remaining salsa mixture over rolled tortillas and sprinkle with cheese.

Bake at 350° for 30-40 minutes until bubbling and cheese is golden brown.  Serve with avocado, sour cream and cilantro.  Salud a mis amigas!

Enchiladas Verdes

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