Wednesday, August 22, 2012

A "Round 2" recipe... Enchiladas Verdes!!

So, I got the phrase "Round 2 Recipe" from a show on Food Network that I watch. In some of her shows she saves a little bit of what she cooked to make a second recipe and essentially save money! I love the idea!

So the other day, I made my hubby chicken salad for lunch but didn't use all of the chicken. I had about 3 breasts left over. I didn't want any for myself so I just made enough for him. I decided last night that I would make one of our favorites, Enchiladas Verdes. I don't make everything from scratch - which is one reason I love it! Its so easy and fast to put together!!

So, here we go. You'll need:

2 chicken breasts - cooked and shredded
8 - 10 corn tortillas
1/2 to 3/4 jar of Salsa Verde - we use Herdez or Goya
1/2 onion - chopped
1/2 an 8 oz bag of mozzerella cheese
2 - 4 oz sour cream or cream cheese (not pictured)
garlic powder
ground comino
season salt

Preheat your oven to 350*.

First, heat a medium sized pan over medium-hight heat. Add a tablespoon or two of oil. Saute your onions just slightly.

Next, add your chicken and your spices. Remember, in my house we don't measure. We just add to our liking.

Cook for 5 - 7 minutes until meat has browned up just a little. At the last minute, I decided to add some sour cream. After looking in the fridge, I found out I didn't have sour cream but did have cream cheese. I just wanted the chicken to be a little creamy. So, I added about 4 oz of cream cheese and incorporated it into the chicken.

Once all is incorporated and heated through, its time to start rolling the enchiladas. Grease a baking dish (I used an 8 x 8 square pan this time). If your tortillas are a little firm you can dip them in some warm oil to loosen them a little so they don't crack. Lay your first tortilla flat and spoon in a heaping (and I mean HEAPING) tablespoon of the chicken onto the tortilla. Roll it and lay it seam side down in the baking dish.

Once you've rolled all of your enchiladas (I did 8), cover them with your Salsa Verde. I think I used about 3/4 of the jar.

We like the flavor and heat so I used quite a bit. Next layer with your cheese. My hubby likes it cheesy so I used a little over 1/2 the bag of cheese.

Bake for about 20 minutes until the cheese is thoroughly melted and the inside is nice and warm. I made rice as a side so I cooked the enchiladas for about as long as I cooked the rice and it was perfect.

This is one of my hubby's favorite quick meals that I make. I promise its quick. Especially if you boil and shred the chicken ahead of time which I usually do.

Happy Eating, y'all!!

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