Spicy Chicken Enchiladas Verde

Post trip to Houston, we’ve been on a bit of a Tex-Mex binge.  Apparently, we didn’t get enough while we were there.  After all, it was just a long weekend – too short for our preference.  So few days, so much really good Mexican food.  Within an hour or so of touch down at Houston International, we were seated at Pappasito’s for the first round and far too many chips.

In these parts, it’s difficult to find what we consider to be good Tex-Mex.  So now we just make it at home.  And this hits the spot.  We all agree that this is “favorite restaurant quality” and easy enough to enjoy frequently.

I took Pam Anderson’s recipe from her Perfect One-Dish Dinners and adapted it to our tastes.  For the chicken, I like to roast large bone-in breasts, coated with just a bit of olive oil and dusted with some chili powder, cumin, kosher salt and freshly ground black pepper.  Throw them in a 350° oven for 25 minutes or so and then shred.  But you can do as Pam suggests – go for a prepared rotisserie chicken from the grocer.

If you’re silly enough to have any leftovers, they’re quite good reheated.

Spicy Chicken Enchiladas Verde

Adapted from Perfect One-Dish Dinners by Pam Anderson

Serves 4 – 6

4 cups shredded, cooked chicken

1 jar 32-ounce (4 cups) salsa verde, divided

1 can Ro*Tel  tomatoes and chiles with  cilantro and lime, mosty drained

8 ounces Monterey Jack cheese (about 3 cups), shredded and divided

½ cup chopped fresh cilantro, divided

salt and ground black pepper

16 6-inch corn tortillas

Sour cream and guacamole, to serve

Adjust oven rack to center position and heat oven to 400°.

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Mix chicken with 3/4 cup of the salsa verde, Ro*Tel, 1 1/2 cups of the cheese, 1/4 cup of the cilantro, and salt and pepper to taste. Spread 1 cup of the salsa over the bottom of a 9-by-13-inch baking dish.

Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.  Roll into a cylinder and place, seam-side down, in baking dish. (You may have to turn some sideways to get all to fit). Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.

Lightly spray a sheet of foil with cooking spray, cover dish and bake until heated through, about 40 minutes.   Turn oven to broil.  Remove foil and return to the oven until bubbly and cheese is golden, about 2 – 3 minutes – watch closely so enchiladas don’t burn.  Top with reserved cilantro, let stand for a few minutes and serve with remaining salsa, sour cream, and guacamole.

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