9188a

Ingredients

  • 1 16 oz. can of green enchilada sauce (I use Las Palmas brand)
  • 1 whole oven roasted chicken from the market
  • 12 corn tortillas (my favorite brand is La Tortilla Factory, Hand Made Style)
  • 3–5 cups of shredded Mexican cheeses (you can find these prepackaged in most grocery stores but you could use your own blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero). Reserve one cup for the top of the enchiladas.

For the salsa:

  • 1 whole sweet yellow onion, medium diced
  • 2 cups of chopped tomatoes (I use the smaller grape tomatoes called cherubs because they have terrific flavor!)
  • 1 fistful of cilantro, minced
  • 1 cup of sliced scallions, use both the white and green parts
  • 1–2 jalapenos minced (depending on how hot they), remove the white pithy parts of the pepper, but use most of the seeds
  • 1 cup of medium picante sauce, not the chunky kind (I know this is cheating, but we really like the added flavor of this particular brand added to our salsa)
  • 2 limes, juice only
  • salt

Directions

Carefully debone the chicken, remove all fat, gristle, and veins (or Greg will not be happy!). Shred deboned chicken into strips. In a large bowl add and combine the ingredients for the salsa.

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In a large mixing bowl add the chicken, 1–2 cups of the salsa (saving the rest for a condiment and/or for a dip), and the cheese (minus the one cup for sprinkling on the top before baking). Combine all the above for your filling, tossing lightly with a long handled spoon.

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To coat the pan, pour about 1 cup of enchilada sauce into the bottom of a rectangular (9 by 11 inch) pan.

Heat a griddle pan (or skillet) to medium. Heat the tortillas on both sides just long enough to get grill lines and toughen them up just a bit. Transfer the cooled tortillas to a cutting board or work surface. Spoon the filling mixture into the center of the tortilla, roll tightly, and place seam side down on top of the sauce coated pan. Repeat until you have rolled all 12 of your tortillas.

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Pour enough of the sauce over the top of the rolled tortillas to cover lightly. Top the dish with the reserved cheese, cover with foil, and bake at 350 degrees F for about a half hour or until bubbling and heated through. Remove foil for just a few more minutes until the cheese on top is browned up a bit.

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I always serve this with the extra salsa, sour cream, guacamole, and I will have small bowls with additional sliced jalapenos, chopped tomatoes, sliced scallions, and cilantro.

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