The past week has been a little strange for me. We had multiple plans canceled, and with the exception of walking the dog have not left the house since Friday. All this extra time at home has been a nice break but I am starting to get a little antsy. I have found myself spending much more time in the kitchen trying to create recipes with our minimal ingredients. Alex was sick of pasta on day two, so I decided to get a little creative a create a Mexican dish. These Verde Chicken Enchiladas are very simple and use ingredients that most people already have on hand. This dish makes great leftovers, for two people, or easily can feed four. I am a sucker for good Verde Chicken Enchiladas at restaurants and was glad to create something similar while we are at home. Hope everyone is staying safe, healthy and checking in on loved ones. Enjoy! xoxo
Images via Alex Phillips.
Download Verde Chicken Enchiladas Recipe.
2 cooked chicken breast, shredded
1 onion, chopped
12oz green chilies
1 teaspoon black pepper
1 teaspoon cayenne pepper
6 tortillas (corn or flour)
1/2 cup Trader Joe’s Verde Salsa
1/2 cup light sour cream
1/4 cup shredded cheese
Using a food processor, mix shredded chicken, onion and green chilies until well combined. Roll about 1/3 cup mixture into each tortilla and place in baking dish. I use Trader Joe’s whole wheat tortillas, but flour or corn work well too. My baking dish holds about 6 rolled tortillas, but you want them to fit compact in your dish. In a separate bowl mix verde salsa and sour cream until well combined. Pour mixture over rolled tortilla and top with shredded cheese. Bake at 350 degrees for 30-40 minutes or until top begins to brown. Best when served warm. Easily doubles for a larger crowd.
