Saturday, July 12, 2014

SALSA VERDE ENCHILADAS

I LOVE CASSEROLES, THEY ARE EASY TO THROW TOGETHER AND FREEZE REALLY WELL. THERE IS A UNIVERSE OF CASSEROLES OUT THERE TO CHOOSE FROM. I'VE FOUND THAT ALMOST ANY DISH IS CAPABLE OF BECOMING A CASSEROLE.

IN THIS DISH STORE-BOUGHT ROTISSERIE CHICKENS AND SALSA VERDE MAKE THESE ENCHILADAS A DELICIOUS WEEKNIGHT FIX; I ALWAYS MAKE EXTRA TO FREEZE FOR LATER, TO HAVE WHEN WE NEED THEM. TOPPED WITH SOUR CREAM AND CHEESE, MAKES THEM ALL THE BETTER.

INGREDIENTS:

  • 4 ROTISSERIE CHICKENS
  • 4 JARS { 16 TO 17.6 OUNCES EACH }, MILD SALSA VERDE
  • 12 GREEN ONIONS, THINLY SLICED
  • 1/2 CUP FRESH LIME JUICE
  • 1 CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED
  • 32 { 6-INCH } CORN TORTILLAS
  • 1 CONTAINER { 16 OUNCES } SOUR CREAM
  • 1/2 CUP CHICKEN STOCK 
  • 2 PACKAGES { 8 OUNCES } SHREDDED MEXICAN CHEESE BLEND { 4 CUPS }

DIRECTIONS:

  1. REMOVE MEAT FROM CHICKENS AND COARSELY SHRED; PLACE IN A LARGE BOWL { YOU WILL NEED 11 CUPS, RESERVE ANY EXTRA FOR ANOTHER USE }. DISCARD SKIN AND BONES. STIR IN 1 CUP SALSA VERDE INTO CHICKEN TO EVENLY COAT.
  2. PREHEAT OVEN TO 350 DEGREES. GREASE TWO 9 x 13-INCH BAKING DISHES; SET ASIDE.
  3. IN A LARGE SKILLET. HEAT REMAINING SALSA VERDE, GREEN ONIONS, AND LIME JUICE TO BOILING OVER MEDIUM-HIGH HEAT. BOIL 2 MINUTES, STIRRING OCCASIONALLY. 
  4. STIR IN 4 TABLESPOONS CILANTRO; KEEP WARM OVER VERY LOW HEAT.
  5. WITH TONGS, PLACE 1 TORTILLA IN SALSA VERDE MIXTURE; HEAT 10 SECONDS.
  6. PLACE ON WAXED PAPER; TOP WITH ABOUT 1/3 CUP SHREDDED CHICKEN MIXTURE. ROLL UP AND PLACE SEAM SIDE DOWN IN PREPARED BAKING DISH. REPEAT WITH REMAINING TORTILLAS AND CHICKEN MIXTURE, ARRANGING 8 IN EACH DISH.
  7. STIR SOUR CREAM AND STOCK INTO REMAINING SALSA VERDE MIXTURE IN SKILLET; SPOON OVER FILLED TORTILLAS. COVER 2 DISHES WITH FOIL AND BAKE 15 MINUTES
  8. REMOVE FOIL; SPRINKLE 1 CUP CHEESE  AND 1 TABLESPOON CILANTRO ON EACH CASSEROLE. BAKE 5 MINUTES LONGER OR UNTIL CHEESE MELTS.
  9. MEANWHILE, SPRINKLE REMAINING CHEESE AND CILANTRO OVER THE OTHER TWO CASSEROLES AND PREPARE FOR FREEZING.

ACTIVE TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
MAKES: 4 CASSEROLES { 4 MAIN-DISH SERVINGS EACH }