• 4servings
  • 50minutes
  • 1005calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3
MineralsIodine, Fluorine, Potassium

Ingredients Jump to Instructions ↓

  1. 3 cans salsa verde (7 ounces each)

  2. 1 cup heavy cream

  3. 1/2 cup chopped cilantro

  4. 1 rotisserie chicken , shredded

  5. 2-3 tablespoons vegetable oil

  6. 8 tortillas

  7. 4 ounces Monterey Jack cheese , coarsely grated (1 cup)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Combine salsa verde, cream, and cilantro in a small heavy saucepan and bring to a simmer . Keep warm.

  3. Add about 1 cup of sauce to chicken in a large bowl, stirring to combine.

  4. Heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook a tortilla in oil, turning over once with tongs, until softened and just blistering, about 10 seconds on each side (do not let it become brown or crisp). Transfer tortilla to paper towels to drain. Fry more tortillas in same manner, adding more oil to skillet as needed and stacking tortillas as drained.

  5. Put about 1/3 cup of chicken mixture on a tortilla. Roll tortilla around filling and transfer seam side down, to an oiled shallow 2 1/2-quart baking dish. Repeat with remaining tortillas and arrange close together in baking dish.

  6. Pour remaining sauce over enchiladas (it will be generous) and top with grated cheese .


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