I don't care for the red enchilada sauce with chicken so you can use the canned one or make your own green enchilada sauce. This is another recipe for shredded chicken that you might have left from the bulk size package of chicken breasts that are on sale and you plan to make chicken salad out of. Or left from the rotisserie chicken. It's a simple dish and I make the sauce mild so everyone likes it.
With a little oil in a pan soften the corn tortillas, about 30-60 seconds on each side. You do them longer if you are going to use them to make tacos. I place a paper towel in between them until I'm ready to roll them.
Place shredded chicken and Monterrey Jack cheese in the center and roll them up and place the seam side down in a casserole dish.
Pour the sauce over and sprinkle with cheese. Bake in a 350 degree oven for 25-30 minutes or until the cheese in melted and the sauce is bubbly. I think mine went a little too long.
The first one is always the most difficult to get out. It's nice to get help, have someone hold the plate while you use a spatula from both sides, or just let it flop on the plate and hope for the best.
Maranda like lots of sour cream with hers.
If you have extra sauce you can freeze it and use it to make chicken tacos.
Of course we had to see sunset. Our beach has gone to the birds!
With a little oil in a pan soften the corn tortillas, about 30-60 seconds on each side. You do them longer if you are going to use them to make tacos. I place a paper towel in between them until I'm ready to roll them.
Place shredded chicken and Monterrey Jack cheese in the center and roll them up and place the seam side down in a casserole dish.
Pour the sauce over and sprinkle with cheese. Bake in a 350 degree oven for 25-30 minutes or until the cheese in melted and the sauce is bubbly. I think mine went a little too long.
The first one is always the most difficult to get out. It's nice to get help, have someone hold the plate while you use a spatula from both sides, or just let it flop on the plate and hope for the best.
Maranda like lots of sour cream with hers.
If you have extra sauce you can freeze it and use it to make chicken tacos.The recipe for Green Enchilada Sauce:
Ingredients:
1 lb peeled (paper skin) and washed
tomatillos, cut in halves
1 medium white onions coarsely chopped.
2 TB olive oil
4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
1 1/2 teaspoon cumin
1 tsp oregano
1 tsp apple cider vinegar or lime juice
1/4 cup fresh cilantro
1 TB mild chili powder (or to taste)
1 can diced green chilies (4 oz)
3 cups chicken broth
Salt to taste
Directions:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, oregano, chili powder, vinegar and green chilies, and bring to a boil.
Gently simmer sauce for 25 to 30 minutes until cooked through.
. Cool until room temperature. At this point. When ready, process sauce until smooth in a blender or food processor.
1 lb peeled (paper skin) and washed
tomatillos, cut in halves
1 medium white onions coarsely chopped.
2 TB olive oil
4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
1 1/2 teaspoon cumin
1 tsp oregano
1 tsp apple cider vinegar or lime juice
1/4 cup fresh cilantro
1 TB mild chili powder (or to taste)
1 can diced green chilies (4 oz)
3 cups chicken broth
Salt to taste
Directions:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, oregano, chili powder, vinegar and green chilies, and bring to a boil.
Gently simmer sauce for 25 to 30 minutes until cooked through.
. Cool until room temperature. At this point. When ready, process sauce until smooth in a blender or food processor.
I used several recipes to come up with what I would like in a sauce, here are two that I had researched from:
http://www.mex-recipes.com/green-enchilada-sauce-recipe.html/
http://www.mex-recipes.com/green-enchilada-sauce-recipe.html/
Of course we had to see sunset. Our beach has gone to the birds!
Wow, look at all that melted cheese on top! I bet this is truly, truly yummy, Lyndsey!
ReplyDeletePetite - I know, it's not really what you'd call low fat! It does look a little sloppy, sorry about that!
ReplyDeleteMy husband loves enchiladas and I haven't made them in the longest time. Thanks for reminding me!
ReplyDeleteAnd that's a BIG gaggle of birds? What the heck?
Oh this looks so good. I have never had these, but you have me wanting to try them right now!
ReplyDeleteTKW -My husband requested these this week. I keep bugging him for ideas for weeknight dinners.
ReplyDeleteI know, what was with all the birds, they were all down then beach the other way too. Maybe it was just too cold to do anything else.
Pru - You should try them, they are easy to do. Especially if you buy the sauce already in the tin.
We love enchiladas, but I haven't tried this sauce before...it really looks delicious with all that cheese!
ReplyDeleteWhat a pretty shot of the beach and the birds...you have a fantastic view Lyndsey.
Lynda, thank you. I make it pretty mild for my husband, but you can always add any peppers that you like to spice it up.
ReplyDeleteWe try to catch the sunset at least once a week, might as well take advantage of where we live. It always looks different each time, something new!
I love chicken enchiladas!! These look fantastic!! Thanks for posting the pic of the beach. I am so missing it right now, that just made my day!
ReplyDeleteOh so yummy! I have to make another batch on these. My kids love it so much. But I have to get some tortillas first. Yours look so scrumptious! I am salivating already. hehe....
ReplyDeleteWhat? You don't make your own tortillas? hehe! and thanks for your kind words!
ReplyDeletewow..this looks too good..I would add a lil more chilli powder for the Indian palates here...lol..
ReplyDeleteMust have been something very tasty in the water that day to attract all those gulls!
ReplyDeleteI love your enchilada sauce! And the dish looks delishishly cheesy. Looks nice and crunchy too...I don't think you left it in the oven too long- love it just like that!
Love the sunset pic and the recipe is just too delish...I often make a veggie version...love the post!!!
ReplyDeleteFirst time on your space...will be back soon!!!
Thanks for stopping by kothiyavunu and lending me to ur lovely space..:)chicken enchiladas look fantastic & very tempting!! YUM
ReplyDeleteApril -Thanks and I'm glad to help make your day!
ReplyDeleteGulmohar -that is the beauty of this dish you can spice it up and add what you want. (I would add more chili powder too if it was just for me)
Barbara -There must of been something in the water:) There was also a bunch of sandpipers out there, but they were so small to get a good pic.
Thank you, now I know how to make it for you when you come over for a visit.
Meena -Thank you. I will sometimes make a veggie version, my daughter likes it that way better. And you are so kind, I am glad you enjoyed it here.
kothiyavunu -You are welcome and thank you for your kind words. I loved your space and will be back!
Just delicious ... mmmmm .... now if only they were calorie free ;)
ReplyDeleteOoooh, these really look good, way better than mine the last time i tried to make them. Fatty deliciousness!
ReplyDelete*kisses* HH
wow this dish looks great!
ReplyDeleteI love Mexican food! Your enchiladas look delicious!
ReplyDeleteHi Lyndsey, Thanks for stopping by on my blog. I love your chicken enchiladas and they don't look overdone to me . They look lovely. I also like your frittata and orzo salad.
ReplyDeleteOne question: What is tomatillos? Is it a kind of tomato?
Sorry if my quse seems stupid but I really don't know.
Lynda, yes calorie free would be great!
ReplyDeleteHH - Thanks, I did use shredded chicken, and you could use less cheese....it does have shredded chicken ;)
ARUNA, and Erica, thank you!
Anupama, thank you for visiting me too! Your question is not stupid. That's why I like having my blog so I can share different foods with those who are interested. (I tend to bore some girls at work who aren't into cooking!)
Tomatillo is a member of the nightshade family, related to tomatoes.It is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato, and has a paper-like husk covering it. It is popular in Mexican cusine, and is sometimes referred to as green tomato. Here in Florida we can get find them in the supermarket.
I must try this recipe, it simply looks too good to be missed. Mexican food is not very popular here in Australia so it is wonderful to see such dishes here :)
ReplyDeleteI prefer green enchilada sauce to the red one. Love the sound of yours. Nothing beats homemade, delicious!
ReplyDelete