Our cousins brought these enchiladas over yesterday and they were so delicious, I had to make them again for dinner tonight. They are melt-in-your=mouth delicious!
Ingredients:
2 - 28oz cans of Las Palmas enchilada verde sauce (I use medium-mild spiciness)
1 small can of ortega diced green chilies
1lb jack cheese, grated
30 – corn tortillas (medium size, about 6” diameter)
1 rotisserie chicken (or about 6 thighs BBQ w salt and a little chili powder) - about 3 cups total, shredded
Spray oil 2 casserole pans
Preheat oven to 400
Heat about 2/3 of one can of enchilada sauce in a large saute pan, just boiling, turn off
Immerse a tortilla in the heated sauce for about 6-8 seconds, then put on a dinner plate — it should be soft w/o falling apart. Too long = mush, too short = cracks when rolling.
Put some chicken on tortilla – small handful, you need to be able to roll it.
Then sprinkle some cheese and a few chilies
Roll (basically fold in 1/3s) and put seam-side down in the casserole – they should be chubby but not bursting.
Meanwhile, your trusty sidekick has prepared the next tortilla...
Keep going ‘till the pan is full. Then toss the leftover cheese on top (and chillies, if desired), then pour all remaining sauce + about 1/3 of a new can in each casserole.
Cover w foil, bake about 30-40 min, heated through, sauce bubbly, melty cheese... Then take off foil for last 5-10 min to get a little crispy on top.
Serve w whatever you like – chopped cilantro, avocado, salsa, crema, leftover verde sauce, etc...
Ole!
Subscribe to:
Posts (Atom)
