Wednesday, September 23, 2009

Easy weeknight dinner – Green Chile Chicken Enchiladas

Rotisserie chickens must be one of the single biggest boons to lazy chefs. Why waste time cooking chicken when you can swing by any grocery store and pick up a delicious, already prepared chicken? Just shred it and it becomes the basis for chicken salad, stir-fry, enchiladas, you name it!

I like to task Mr, AT with shredding the chicken. It seems to speak to a manly urge to massacre an animal/play with your food, and it gives him eat the chicken with his hands when I’m not looking (the greasy chin is a dead giveaway though!).

This recipe is one of my favorite easy dinners. Chicken enchiladas are super delicious, and are much easier to make than you’d think. Once the chicken is shredded, the rest of the prep is a cinch, and the end result is filling and so very yummy. Perfect for the chilly autumn nights that are sure to hit one of these days.


Adapted from Martha Stewart:


Serves 4

  • 1 Rotisserie chicken, meat picked off
  • Coarse salt and ground pepper
  • 3 garlic cloves, unpeeled
  • 1 16 oz jar of medium green salsa
  • 3/4 cup half-n-half
  • 6 corn tortillas (6-inch)
  • 6 ounces Monterey Jack cheese, coarsely shredded (3 cups)
  • 1/4 cup fresh cilantro, chopped (optional)


  1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
  2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
  3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
  4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.



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