Recipe Swap: Chicken Cheese Enchiladas

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Since it was so popular the last time, the recipe swap I participate in decided to have another SRC style swap where you can choose any recipe from the blog you are assigned.

I was assigned Does Not Cook Well With Others.  Tom laughed when he saw the name of this blog and said that it should be what I named mine. Apparently I'm a bit controlling and don't like other people in my kitchen. Which is somewhat true considering I consider the kitchen "my space" and I don't like people invading my space, especially if its just been cleaned!

Anyway, for one of the first times ever, I was easily able to pick out a recipe. I wanted something I could make ahead of time and freeze and we haven't had enchiladas in a long time.

Chicken Cheese Enchiladas
Source: Does Not Cook Well With Others from Food Network Magazine, Great Easy Meals 
Servings: 4-6
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Enchilada Sauce Ingredients:
    • 1 1/2 lbs. tomatillos, husked and rinsed
    • 1 small red onion, halved horizontally
    • 1 serrano chile, stemmed and partially seeded
    • 1/2 cup chicken broth
    • pinch each of salt and sugar
    Enchilada Ingredients:
    • 10 corn or flour tortillas
    • 3 cups shredded rotisserie chicken (all but 1 breast for me)
    • 2 1/2 cups shredded Monterey Jack cheese
    • 3/4 cup queso fresco, crumbled
    • 1/3 cup fresh parsley, chopped
    • 2 tbsp. olive oil
    • fresh or dried cilantro, for garnish

Sauce Directions:
1. Preheat the broiler. Line a rimmed heavy duty baking sheet with foil.
2. Place the tomatillos, half of the red onion and the serrano chile on the baking sheet. Broil for 10 minutes, turning items as needed. Remove from the oven and let sit until cool enough to handle.
3. Meanwhile, fill a small bowl with ice water. With the remaining half of the red onion, cut it into thin slices and let it soak in the ice water for at least 10 minutes.
4. Transfer the contents of the baking sheet to a blender. Add the chicken broth, salt and sugar and puree until a liquid consistency is reached. Set aside.
5. Wrap the tortillas in a damp paper towel and microwave for one minute. In a large bowl, toss together the shredded chicken and 2 cups of the Monterey Jack cheese.
6. Remove one tortilla from the pile, wrap the remaining ones back up in the paper towel, and scoop some of the chicken/cheese mixture onto one side of the tortilla. Top with fresh parsley, roll up and place in a 9x13 baking dish.
7. Repeat with the remaining tortillas. Brush the tortilla shells with olive oil and place in the oven (on broil) for 2-3 minutes, checking them to make sure they don't burn.
8. Remove the baking dish from the oven. Pour the tomatillo sauce over the tortillas and top with the remaining cheese. Return to the oven for 3-5 minutes or until the cheese has melted.
9. Serve enchiladas topped with red onion slices, queso fresco and cilantro.
*If you're interested in freezing this recipe to make at a later date, stop at step 6. The tomatillo sauce and enchiladas can be frozen. To heat: thaw enchiladas overnight in the refrigerator. Bake at 350 for 10 minutes until warmed through then continue with step 7*

YUM!  These enchiladas were delicious! I've only had enchiladas a few times and each time called for the store-bought sauce. I'm absolutely never going to buy that again. The homemade sauce was delicious even if I overlooked a few too many serrano chile seeds and ended up with pretty spicy sauce!

Apologies for the crappy picture. My oven must be hotter than it says it is because my tortillas got really crispy really quickly and I was absolutely starving and didn't have the time or energy to take more pictures.  Even though, we really enjoyed this and being able to make and freeze it ahead of time is great. Now I really can't wait to get a deep freezer. I'm pretty sure this is going to be the first meal I make to freeze!
 

2 comments:

  1. These sound really good!

    Thanks for being part of the recipe swaps!

    ReplyDelete

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