I know, I know. It’s siete de mayo. Enchiladas were so
two dos days ago.
But they were so delicious and easy that you can eat them any day of the month, any month of the year.
Well, maybe not Christmas day. But maybe. I’ll leave that up to you.
Chicken Verde Enchiladas come together in no time thanks to a rotisserie chicken from the grocery store. (Tip: Go ahead and shred the chicken while it’s warm – it’s so much easier – and simply store in an airtight container until you’re ready to use.) And the fact that they only need to broil for a few minutes instead of baking for many minutes.
The enchiladas start by bringing chopped onions, chicken stock, pre-made salsa verde, chopped cilantro stems, cornstarch (or flour), cumin, and garlic to a boil. Simmer for a few minutes until thickened. Add in the chicken and allow it to warm through. The chicken mixture is then removed from the heat and the tomato, Greek yogurt (or sour cream) and avocado are added to the mixture.
Warm the tortillas in the microwave for a quick 30 seconds. In the bottom of the baking dish, add about a cup of the chicken mixture and spread evenly. Then fill each tortilla with 1/3 cup of the mixture, roll and place seam-side down in the baking dish. Top with cheese and broil until browned and bubbly. Finish the entire dish off with a sprinkle of cilantro.
I had never added avocado to the inside mixture of an enchilada but I loved this twist on the recipe. Every bite had a little bit of everything. I also loved the fresh pop of the tomatoes. Since they didn’t cook for very long they were still juicy and sweet. By broiling the enchiladas they got a little crunchy on the edges and that plus the cheese were my favorite bites.
Carbs + Cheese = Everything