ROTISSERIE CHICKEN ENCHILADAS VERDE RECIPES

Steps:

• Preheat oven to 350°F
• Combine chicken with half of each of the shredded cheeses
• Dress red onions with juice of 1 lime, salt and pepper
• In a large skillet, heat oil over medium heat, 2 turns of the pan
• Add onions, garlic, peppers and tomatillos, and season with salt, pepper and cumin
• Cook 10-12 minutes, stirring frequently until onions have softened and the tomatillos begin to break down
• Purée half the tomatillos with stock, add back to pan with juice of remaining lime
• Add cilantro and adjust salt and pepper
• Char the tortillas to soften and blister over gas burner or in an ungreased hot skillet
• Fill charred tortillas with chicken and cheese, roll up and place seam-side down in a casserole dish
• Cover tortillas with sauce then dot with a little sour cream and top with remaining cheese
• Bake the enchiladas 30-40 minutes to golden
• Top with red onions and serve

Steps:

• Shred chicken.
• Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
• Preheat oven to 400 degrees F.
• Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
• Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
• Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
• Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
• Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
• Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
• Serve with remaining salsa, sour cream, and guacamole.
• Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.