Monday, August 17, 2009

Salsa Verde Enchiladas

This recipe freezes REALLY well for up to 3 months. See instructions below on how to thaw and reheat. Ingredients
•1 rotisserie chicken

•1 jar (16- to 17.6-ounce) mild salsa verde
•3 green onions, thinly sliced

•1/8 cup fresh lime juice

•1/4 cup (loosely packed) fresh cilantro leaves, chopped

•8 (6-inch) corn tortillas •1/2 container (8-ounce) reduced-fat sour cream
•1/4 cup reduced-sodium chicken broth

•1/2 cup shredded Mexican cheese blend


1. Remove meat from chicken and coarsely shred; place in medium bowl (you will need about 2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/4 cup salsa verde into chicken to evenly coat.

2. Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 1 tablespoon 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. Repeat with remaining tortillas and chicken mixture.

4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.

From freezer: Thaw overnight in covered container. Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.

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