CHICKEN ENCHILADAS SALSA VERDE
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
- Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
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Rory A
[email protected]I'm not a fan of chicken enchiladas, but I really enjoyed this recipe. The salsa verde was especially good.
Felipe Contreras
[email protected]These enchiladas are the best I've ever had! I will definitely be making them again and again.
Daniel Chiudza Banda
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland.
Bunny Mudassir
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Tim Gann
[email protected]I love this recipe! It's so easy to make and the enchiladas are always delicious.
Dustin Millar
[email protected]Meh.
Gatito Cafe
[email protected]Yum!
Md Tajudin Shekh
[email protected]These enchiladas are amazing! I've made them twice now and they're always a hit.
Jeon lara
[email protected]I'm not a big fan of salsa verde, but I really enjoyed these enchiladas. The chicken was cooked perfectly and the cheese was melted and gooey.
USMAN USMANSHAH
[email protected]The chicken enchiladas were a bit bland for my taste. I think I would add some more spices next time.
wade irvin
[email protected]These enchiladas were easy to make and very delicious. I used store-bought salsa verde and they still turned out great.
Hyderali Gaho
[email protected]I love the combination of flavors in this dish. The salsa verde is tangy and flavorful, and the chicken is moist and tender. I will definitely be making this again!
pratik lamsal
[email protected]These enchiladas are a hit in my house! My family loves the creamy salsa verde and the tender chicken filling. I've made them several times and they always turn out perfect.