Wednesday, January 20, 2010

What's Cooking Wednesday - Green Enchiladas

Let's play a game called "How many burritos can you jam into one casserole dish?"


While I love a good complicated recipe like the next girl, those long complicated recipes wreak havoc on my time management. The recipe says that it will take 30 minutes from start to finish and I am still chopping and measuring 25 minutes in. But I saw Rachael Ray make these enchiladas and take forever making her own salsa verde (expensive) and take forever poaching and shredding chicken. So I thought to myself, "Self, you could make something just as good, much faster (because I always keep a stock of shredded chicken in the freezer), for WAY cheaper (because green salsa cost $.72 a can at the grocery store)." Voila!!

Want to reduce the number of carbs you are about to inhale? Cut a quarter of the tortilla off before you roll them and put them in the dish. You save 9g of carbs in one serving and you don't even know it's gone.


BTW, this one got 5 stars at our dinner party/game night on Sunday. Why haven't I ever tried to make enchiladas before? What's my damage?!? These are Awesome!

Green Enchiladas

1 jar (14 oz) salsa verde (green salsa)
4 pieces boneless, skinless chicken breast, cooked and shredded
2 tablespoons Olive Oil
2 medium onions, chopped
3 jalapeƱo peppers, seeded and chopped
2 cloves garlic, finely chopped
Salt and pepper
1/2 cup canned green enchilada sauce (optional)
8 large flour tortillas
1 1/2 cups sour cream, divided
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese

Garnish: (optional)
raw red onion rings
chopped cilantro

Preheat oven to 375 degrees. Heat olive oil in a skillet over medium-high heat. Add onions, jalapeƱos and garlic, and cook to soften, 5 minutes. Remove from heat and add chicken and 3/4 cup sour cream. Stir to combine.

Pour half of the salsa verde into the bottom of 9x13 medium casserole dish. Fill 8 flour tortillas with the shredded chicken mixture, roll them up and arrange them side-by-side in the baking dish. Spread the remaining sour cream over the top of the tortillas. Top with remaining salsa verde. Spoon enchilada sauce around the sides. Top with Swiss cheese, and then Jack cheeses. Bake 25-30 minutes until bubbly and brown on top.

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