A friend in need is a friend indeed. And sometimes you have friends who need a good meal brought to them. Furthermore, if you bring these enchiladas to a friend in need, they will be your friend indeed.
These are pretty special. (Come closer–they are super easy to make. Don’t tell though. Tell everyone you spent hours slaving away.)
I like to use the poached chicken I posted about yesterday when I make enchiladas. You can’t beat the flavor. Also acceptable is any leftover chicken you have–maybe you picked up a rotisserie chicken from Costco (great time-saving tip). Or maybe you haven’t made it to the store all you’ve got is canned chicken. It’s all good.
The choice of green enchilada sauce is up to you. My tomatillo plants have not produced mature fruit yet, so I used a can of green enchilada sauce made from chiles. Both are fantastic, but have different tastes. If you like the tangy flavor of tomatillo sauce, then by all means use it. In a pinch I will use bottle mild green salsa and proceed. But like I said, either is great.
Fast Chicken Enchiladas with Green Sauce
1 large (about 32 oz.) can of green enchilada sauce (mild or medium) or homemade (I used gluten-free)
1/2 cup cream or sour cream (optional, but tasty)
10-12 white or yellow corn tortillas
a little canola oil
1 onion, thinly sliced
4 cups cooked, shredded chicken
1 tsp. dried Mexican oregano (don’t sub Italian oregano, just leave it out)
1/2-1 tsp. ground cumin
1/2 cup fresh cilantro leaves, half minced and half whole for use as a garnish
2-3 cups shredded sharp cheddar or Monterey Jack cheese
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
If using, mix whisk the sour or heavy cream into the enchilada sauce. Set aside.
Heat a little canola oil in a large skillet. Add the onion and cook, while stirring until it softens and starts to turn golden. Add the chicken, dried oregano, cumin and a few tablespoons of fresh cilantro. Add enough of the enchilada sauce to the chicken to make it moist, but not too saucy, about 1/2 cup.
Lightly grease a 9 by 13″ or 8 by 11″ baking dish. Ladle about 1/2 cup of the remaining enchilada sauce into the baking dish, tilting to make sure it covers the entire bottom.
To prepare the tortillas, brush a little canola oil (or use a non-stick cooking spray) onto 5 of the tortillas and put them onto the parchment-lined baking sheet. Put them into the oven for about 4 minutes, or until they soften. Remove them from the oven and place about 1/4-1/3 cup of the chicken onto each tortilla, top with a little cheese and gently roll. Place each rolled tortilla into the pan. Repeat with remaining tortillas and chicken. You should end up with between 10-12 enchiladas.
Ladle the remaining enchilada sauce over the rolled tortillas and top with all of the remaining cheese. Bake for about 30 minutes, or until you see bubbles around the edges and middle of the baking dish and the cheese has completely melted and turned golden.
Before serving, sprinkle the remaining cilantro leaves and sliced green onions over the top. Serve with extra sour cream, chopped tomatoes, sliced olives, shredded lettuce, or whatever you like on your enchiladas.
Serves 5-6 people.
We like black beans and rice on the side, as well as a salad or fresh fruit.