Fast and Easy Chicken Chile Verde Enchiladas
I recently bought a couple of fresh, whole chickens on sale, and broke them down for several dishes. With a leftover cup of of shredded chicken (breast and thigh meat) and some odds and ends from the fridge and freezer, I made a small casserole dish of enchiladas.
Fast and Easy Chile Verde Enchiladas - makes 4 enchiladas
2 10 inch flour tortillas, cut in half
Enchilada Filling
1 cup shredded cooked chicken (breast and thighs)
1/2 cup grated cheddar cheese
2 oz cream cheese, softened to room temperature
Enchilada Topping
1/4 cup sour cream
1/4 cup chile verde enchilada sauce
1/2 cup grated cheddar cheese
Garnishes - 2-3 thinly sliced green onions, hot sauce, diced avocado, salsa
Preheat the oven to 375 deg F.
Lightly oil a small baking dish large enough to hold your enchiladas. For the filling, divide the chicken, cream cheese and cheddar cheese among the 4 tortillas. Roll up tightly and fit into the baking dish.
For the topping, combine the sour cream and enchilada sauce in a small bowl and spread over the top of the enchiladas. Sprinkle the cheddar cheese over the top and bake in the preheated oven until the topping is nicely browned and bubbly, about 30 minutes. If you wish, turn on the broiler for 2-3 minutes for a browner crust.
Serve with a garnish of sliced green onions, diced avocados etc.
Fast and Easy Chile Verde Enchiladas - makes 4 enchiladas
2 10 inch flour tortillas, cut in half
Enchilada Filling
1 cup shredded cooked chicken (breast and thighs)
1/2 cup grated cheddar cheese
2 oz cream cheese, softened to room temperature
Enchilada Topping
1/4 cup sour cream
1/4 cup chile verde enchilada sauce
1/2 cup grated cheddar cheese
Garnishes - 2-3 thinly sliced green onions, hot sauce, diced avocado, salsa
Preheat the oven to 375 deg F.
Lightly oil a small baking dish large enough to hold your enchiladas. For the filling, divide the chicken, cream cheese and cheddar cheese among the 4 tortillas. Roll up tightly and fit into the baking dish.
For the topping, combine the sour cream and enchilada sauce in a small bowl and spread over the top of the enchiladas. Sprinkle the cheddar cheese over the top and bake in the preheated oven until the topping is nicely browned and bubbly, about 30 minutes. If you wish, turn on the broiler for 2-3 minutes for a browner crust.
Serve with a garnish of sliced green onions, diced avocados etc.