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November 1, 2015
catebogue

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Mexican Fiesta Night!

I was in the mood for some great Mexican food, and honestly, homemade meals are generally better than in a restaurant (unless you’re in Texas, California or MEXICO!).  I’ve got several chicken enchilada recipes, but this one, with salsa verde (a personal favorite) sounded really yummy.  SPOILER ALERT – – – IT WAS!!!

SALSA VERDE ENCHILADAS

(Adapted from Pip and Ebby)

catebogue

catebogue

1 rotisserie chicken (or 2-3 cooked chicken breasts, shredded)

16-oz. jar salsa verde (minus the 1/2 cup that is mixed in with the chicken)

3 green onions, thinly sliced

1/8 cup fresh lime juice

1 TBSP of fresh, chopped cilantro

4 oz. sour cream

1/4 cup chicken broth

large flour tortillas

4 oz. shredded Cheddar or Mexican cheese

catebogue

catebogue

Place the shredded cooked chicken in a medium bowl. Evenly coat the chicken with 1/2 cup salsa verde.

catebogue

catebogue

Preheat your oven to 350 degrees F and grease a 9×13 baking dish. Place in a large pan the following:

16-oz. jar salsa verde (minus the 1/2 cup that was mixed in with the chicken)

3 green onions, thinly sliced

1/8 cup fresh lime juice

catebogue

catebogue

Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally. Stir in 1 tablespoons of fresh, chopped cilantro and reduce the heat to low.

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catebogue

With tongs, place 1 tortilla in the salsa verde mixture, coating it completely.

IMG_1584

Heat it for 10 seconds, and place it on a sheet of waxed paper or a cookie sheet. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.

catebogue

catebogue

Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 5-8 tortillas (depending on how much chicken you stuff in each) in the dish.

catebogue

catebogue

Then, add to the remaining salsa verde mixture the following:

4 oz. sour cream

1/4 cup chicken broth

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catebogue

Stir and spoon the mixture over the filled tortillas.

catebogue

catebogue

Cover the baking dishes with aluminum foil and bake for 15 minutes.

Remove the foil, and sprinkle the enchiladas with 4 oz. shredded Mexican cheese or cheddar cheese (or a combination of both or even Monterey Jack).

catebogue

catebogue

Bake for 5 more minutes. Top with fresh cilantro and dig in!!!

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