Wednesday, April 20, 2011

Green Chili Chicken Enchiladas

Lib and I have a really interesting story. I'm part Asian and from the southwest, she's from the south, but we met in the northeast. As a result, we have a pretty eclectic set of recipes (though most involve bacon). This one started as a much different beast in a Rachael Ray cookbook that I got for Christmas a few years ago. I unwrapped it shortly after telling the gifters that I'm not a fan of Rachael Ray. Oops!

At any rate, it has evolved over the years for a couple of reasons. Mainly, I wanted it to be less trouble and more delicious. I think we've achieved both of those goals. 30 Minute Meals my butt.

Like a lot of our recipes, this one is approximate, because we don't really measure. As usual, add or subtract amounts of the ingredients to your taste.

1/2 of a rotisserie chicken, pulled apart
2-3 dollops of sour cream (roughly 2/3 cup)
1 16 oz. jar of green sauce
1 lb of pepper jack cheese
12 corn tortillas

First off, preheat the oven to 350 degrees Fahrenheit. To make the filling, combine the chicken with the sour cream, half of the green sauce, and half of the cheese. With two forks, stir/shred the chicken and make sure it is sufficiently coated with delicious dairy goop.

That's just the cheese that didn't go into the filling.

Coat a 9x13 pan with cooking spray, then start rolling the filling up in the tortillas! It helps to have room temperature tortillas, as cold ones tend to crack. I like to place them with the seam down so they don't unroll.

You'll want to pack them pretty closely together in order to fit all twelve into the pan.

Lib asked me why I don't just make two rows of six. It was something I just always did, and I had forgotten why until just now. I made these for a potluck one time, where the vertical enchiladas had chicken and the horizontal ones were straight cheese for the vegetarians in the group. Sorry vegans, you get no dairy-free enchiladas from me.

After they are arranged in the pan, pour the rest of the green sauce on top.

Spread it as evenly as you can. Any piece of tortilla that doesn't get soaked with sauce may end up hard and chewy after it comes out of the oven.

Sprinkle the rest of the cheese on top.

Oh yeah, that's the stuff.

Put it in the oven for twenty minutes, then take it out and serve it. As you can see at the top of this post, we served ours with guacamole, but I wouldn't be against serving with refried beans, more sour cream, bacon, or nothing at all.

Get yourself a copy of the recipe!


  1. These sound great and easy, and green sauce is my favorite, too. Sure hope they have not replaced the delicious cheese and caramelized onion ones.

  2. I haven't made the cheese and onion ones in a long time. I should make those.