1-2-3 Enchiladas Verde

Enchiladas made from scratch would take about 2-3 hours. The following recipe is my shortcut to getting it done and on the dinner table in about 30 minutes. This is a great recipe to use up leftover chicken. You can also make this dish with pulled pork instead of chicken. I usually make it with a rotisserie chicken. 

serves 3-6

Ingredients

4 cups of cooked shredded chicken

8oz cream cheese

1 cup of fresh pico salsa (you can find it in the produce section of your supermarket)

6 corn tortillas

1 16oz jar of salsa verde (you can find it in the international aisle of the supermarket )

1 cup of shredded Mexican cheese (or any type of shredded cheese you like)

Equipment

10 or 12-inch skillet

9×13 baking dish

Heat oven to 350 degrees.

Grease the baking dish with butter or with non-stick cooking spray.

In the skillet, on medium heat combine shredded chicken, fresh salsa and cream cheese and stir until cream cheese is melted. Heat tortillas to make them more pliable for rolling. I do this on a flat grill; it can also be done in the oven. Fill each tortilla with 2 tablespoons of the filling and roll. Place each filled rolled tortilla in the baking dish with the open side down. Pour the whole jar of salsa verde over the filled tortillas. Sprinkle the shredded cheese over the salsa verde and bake for 15-20 minutes or until cheese is all melted and all is bobbling.

I like to serve this with a tossed green salad or a side of rice and beans.