Sunday, October 1, 2017

Verde Chicken Enchiladas

So I have mentioned this before, but I could really eat any Mexican inspired dish everyday for the rest of my life and be perfectly happy. Yes, salsa and guac make me smile. I am always trying new twists and ideas on my favorite Mexican dishes and this one is a winner. 
With a little help from a rotisserie chicken and a jar of your favorite salsa verde, these enchiladas will be on the dinner table in no time. 
1 jar of your favorite salsa verde (12-16oz)
1 cup chopped cilantro
1/2 cup plain Greek yogurt
2-3 scallions (finely chopped)
3 cups of shredded chicken
1 TSP cumin
1 TSP salt
1/2 TSP pepper
1 cup of frozen corn (thawed)
1 cup freshly grated Monterey Jack cheese
6 small tortillas

Place the salsa and cilantro in a food processor and puree until smooth. Add in the yogurt and blend. 
Spread 1 cup of the mixture into the bottom of a 13*9 glass pan.
Toss the chicken, scallions, cumin, salt and pepper with 3/4 cup of the sauce.
Fold in the corn and 3/4  cup of the cheese.
Lay each tortilla down and  spread 1 TBSP of sauce down the center. Add 1/2 cup of chicken mixture down the center of the tortilla.
Roll tightly and place seam side down in the glass pan.
Spoon any remaining salsa mixture over top and sprinkle with remaining cheese.
Bake at 400 for 15 minutes.
Top with a dollop of greek yogurt and some scallions.


  1. Sharing with my daughter, who loves and cooks all things Mexican. Your neighbor at The Blended Blog.