Sunday, September 23, 2012
Salsa Verde Enchiladas
I only used one rotisserie chicken 1/2 of the other ingredients as well. I still had enough for two meals.
Printable Version: Salsa Verde Enchiladas
2 rotisserie chickens
2 jars (16-17.6 ounce)
6 green onions ( thinly sliced)
1/4 cups fresh lime juice
1/2 cup fresh cilantro leaves, chopped
16 corn tortillas
1 container (8oz) reduced-fat sour cream
1/2 cup reduced-sodium chicken broth
1 package (8oz) shredded Mexican cheese blend
1. Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir in 1/2 cup salsa verde into chicken to evenly coat.
2. Prehead oven to 350 degrees F. Grease two 13" X9" glass or ceramic baking dishes; set aside. In 12" skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish with foil and bake 15 minutes. Remove foil; skrimkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.