March 1, 2019
Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
When I think of bomb Mexican food, I think of my favorite Mexican joint in LA.
Tacos Por Favor, also known as TPF. It’s located in a very tiny strip mall on the corner of Olympic Blvd and Bundy Drive, conveniently located next to a Coffee Bean.
So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. I never deviate from this order. Never, ever, ever.
But now that we’ve moved to Chicago, I have had no choice but to come up with a TPF replacement.
And that’s these weeknight green chicken enchiladas.
It’s super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. Plus, when you combine the salsa verde, green chiles and Monterey Jack cheese, you’ll simply want to bathe in all of its glory.
So if you don’t have a TPF near you, you can now have your green chicken enchilada fix anytime, anywhere.
Oh, and the leftovers taste even better the next day.
Green Chicken Enchiladas
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Ingredients:
1 tablespoon canola oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (4-ounce) cans diced green chiles
4 cups coarsely shredded rotisserie chicken
1 (16-ounce) container salsa verde, divided
1/2 cup chopped fresh cilantro leaves
3 cups shredded Monterey Jack cheese, divided
Kosher salt and freshly ground black pepper, to taste
8 (8-inch) flour tortillas, warmed
1/4 cup sour cream
Directions:
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.
Place into oven and bake until bubbly, about 35-40 minutes.
Serve immediately, topped with dollops of sour cream.
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