I love anything wrapped in a tortilla don’t you? Honestly I’ve stopped buying sliced bread because in this house it never gets used. Everything goes in a tortilla. Corn or Flour doesn’t matter I love them both especially when they are slathered in honey and butter! Which one do you prefer?
We all have leftover chicken in the refrigerator at any given time and one of my go to dishes with left over chicken is making enchiladas. As I mentioned in an earlier post, Smoked Chicken Tacos With Roasted Poblano Salsa Verde, when I smoke chicken I will always smoke a couple of chickens to use throughout the week…. Honestly I will smoke or grill extra chicken just to make Enchiladas 🙂
Also in the previous post I made a Poblano Salsa Verde… I actually made enough extra salsa to use for these Enchiladas as well or so I thought. But between Doug, Me, and the bag of tortilla chips the night before I only had about half of the salsa that I needed. Oops! I have said before and I will say it again “Chips and Salsa are my weakness.”
For these Enchiladas to stretch out my Poblano Salsa Verde I also used some canned Salsa Verde. That little bit of tang from the tomatillos in the canned salsa verde works really well with the fresh roasted Poblano salsa verde. And there have been many times I have made these enchiladas with just the canned salsa verde and they are always a hit.
I love the Heredez brand Salsa Verde not only because it’s inexpensive, but the list of ingredients on the back of the can reads as follows, Tomatillos, Chili Peppers, Onions, Salt, Cilantro, and xanthum gum.
There are no extra fillers or a list of ingredients a mile long that I can’t pronounce, and that is why I love all of their products and I keep a good stock of them in my pantry. Hmm after making these enchiladas looks like I’m down to 2 cans…. Time to stock up!
What are some of your favorite quick fix dinners for using up leftovers?
Smoked Chicken Enchiladas Verde
3-4 Cups, shredded Smoked or Grilled Chicken
3 Cups Salsa Verde or (4 Cans of Herdez Salsa Verde)*
10-12 Corn Tortillas
½ White Onion Diced
2 Cups Grated Monterrey Jack Cheese
Cilantro for Garnish
Pre-heat the oven to 350 degrees and grease a 9×13-baking dish.
In a small bowl mix together the shredded chicken, half the diced onion, and about ½ cup of the salsa verde. Wrap the corn tortillas up in a slightly damp paper towel, then place them in a tortilla warmer (or between 2 plates) and microwave the tortillas for 45 seconds. If you would prefer you can also warm the tortillas on the stove top in a heated iron skillet for about 20 seconds per side and then keep warm in a tortilla warmer. Sometimes I prefer the quickness and ease of the microwave.
Pour about a cup of the salsa verde into the greased baking dish.
Pour the remaining sauce into a round dish like a pie plate. Dip the warm tortillas in the salsa verde, making sure to coat both sides of the tortilla, and then fill with 2-3 spoonfuls of the chicken mixture down the center of the tortilla. Roll up the enchilada and place it in the baking dish seam side down. Repeat until you have filled the baking dish. Take the remainder of the salsa verde left in the pie plate and pour over the top of the enchiladas. Top with the grated Monterrey jack cheese and sprinkle the remaining diced onion on top.
Cover with foil and bake for 25 minutes then remove the foil and back for 5-7 minutes more, until the cheese is melted and bubbling.
If desired top with cilantro, and serve with rice and beans.
Click here for The Roasted Poblano Salsa Verde recipe
*If using just the Roasted Poblano Salsa Verde for these enchiladas blend in 2-3 Tablespoons of Stock or Water to thin it out. If you only have a little of the poblano salsa verde left mix in the canned salsa verde to make up the difference. If using only the canned salsa verde mix in 1 teaspoon of cumin and 1 clove of garlic (minced or grated).