Chicken Enchiladas
For 6 servings, allow 2 enchiladas per person along with a tomato salad. To stretch it to 12 servings, allow 1 enchilada per person along with a generous serving of tossed salad.
INGREDIENTS | SERVES 6–12
- 1 rotisserie chicken
- ¼ teaspoon freshly ground black pepper
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 6 green onions, thinly sliced
- 1 cup tomato salsa
- 4 ounces Cheddar or Monterey jack cheese, shredded
- 12 7-inch flour or corn tortillas
- Nonstick cooking spray
- 1 ¼ cups sour cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- ½ teaspoon ground cumin
- ½ cup milk
- 1 4-ounce can diced green chili peppers, drained
- OPTIONAL: fresh tomato, diced
- OPTIONAL: fresh cilantro, chopped
Preheat oven to 350 °F.
Remove and discard the skin from the chicken; remove the meat from the bones and shred it.
For the filling, mix together the shredded chicken, spinach, green onions, salsa, and half of the cheese in a bowl. Treat a 9" × 13" nonstick baking pan with nonstick spray.
Soften the flour or corn tortillas by placing them on a microwave-safe plate; cover with a damp paper towel and microwave on high for 1 minute. Spoon the filling down the centers of the tortillas, roll them, and place seam-side down in the baking pan.
To make the sauce, add the sour cream, flour, salt, pepper, cumin, milk, and chili peppers to a small bowl; stir to mix. Spoon the sauce over the tops of the rolled tortillas in the baking pan. Cover and bake for 20 minutes. Uncover and bake for an additional 20 minutes, or until heated through.
Sprinkle with cheese; bake for another 5 minutes, remove from the oven, and let stand for 5 minutes before serving. Garnish with chopped tomato, cilantro, or additional salsa if desired.
The Traditional Way to Soften Corn Tortillas
Heat an inch of corn oil or lard in a skillet over medium heat until the fat is hot enough that a drop of water splatters when dropped in the oil. Holding a tortilla with tongs, immerse it in the oil, turning it over a few times, until it becomes pliable. Drain on paper towels.
