I love Tex-Mex food.  You could say that it is my go-to food when I can’t think of anything else to fix.  Chicken Enchiladas Verde, or Chicken Enchiladas with Green Sauce (I think verde sounds so much better than green sauce) is a really quick fix meal that I’m sure will satisfy your Tex-Mex urge.

 

Chicken Enchiladas Verde

1 lbs. Roasted Chicken, cooked and diced (you can use a rotisserie chicken for this or you can season boneless, skinless chicken breasts with salt and black pepper and roast in a 350 deg. oven until cooked through)

1 Tbls. Butter

1/2 Cup Onion, diced

1 Tbls. Flour

1 Cup Water

1 tsp. Chicken Base

4 oz. Green Chili Peppers, diced

1 Tbls. Garlic, Minced

1/2 tsp. Salt

1/2 tsp. Cumin Powder

1/4 tsp. Chili Powder

1/3 Tbls. Jalapeno Juice

10 6″ Corn Tortillas

1 Cup Mozzarella Cheese, shredded

1 Cup Cheddar Cheese, shredded

1/2 Cup Heavy Cream

Green Onion, for garnish

 

1. Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Combine water and chicken base and add to flour mixture. Add the chiles, garlic, salt, cumin and chili powder. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 325 degrees.

2. Combine the cooked and shredded chicken with half of each of the cheeses, keeping the remaining cheese set aside for topping. Dip each tortilla in salsa verde (both sides.) Place 1/10 of the chicken & cheese mixture down the center of each; roll and place seam side down in a shallow dish.

3. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining cheese mixture, and with the green onions.

4. Bake, covered, in preheated oven for 45 minutes.

This entry was posted on Thursday, November 5th, 2009 at 9:22 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.