Cinco de Mayo is a popular day of celebration, and we have extended the festivities throughout the month with tasty south-of-the-border menu inspirations at World Flavors, located in The Kitchen at Quil Ceda Creek Casino.
On a personal note, creamy chicken verde enchiladas have been a favorite in my family for years, which makes me extra excited that World Flavors is presenting this flavorful Mexican-influenced dish as the featured menu item throughout May. We are also introducing other mouth-watering dishes including our chicken fiesta and chili mac bowls.
I’m happy to share our recipe for this zesty favorite. And while it may be timely to try this at home this month, I am sure you will find it to be a crowd-pleasing dish throughout the calendar year. It’s a great meal to make a double batch of, too. Save and freeze a healthy portion of this dish to heat later when you don’t feel like cooking!
Enjoy!
Creamy chicken verde enchiladas
Ingredients
4 cups rotisserie chicken
1 onion (medium size, diced; yellow or sweet)
1 tablespoon cooking oil
1 20-ounce can green verde enchilada sauce
1 7-ounce can fire roasted diced green chiles
¾ cup sour cream
¾ cup heavy cream or half & half
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon oregano
4 cups Monterey jack cheese (or try a blend of ½ pepper jack and ½ Colby cheddar)
1 or 2 diced fresh jalapeno peppers (optional based on your “heat” preference)
10 8-inch corn tortillas
Preparation
Pre-heat the oven to 350 degrees. Lightly coat a 9×13-inch baking dish with cooking spray.
For the sauce mixture combine the enchilada sauce, sour cream or half and half in a large bowl and divide into thirds. Pour 1/3 of the enchilada sauce into the bottom of the baking pan.
Heat oil in a large skillet over medium heat. Add onion and cook until translucent (about 2-3 minutes). Stir in garlic, oregano and cumin until fragrant (about 1 minute). Remove from heat, then stir in green chiles, jalapenos (if you like a little spice!), shredded chicken, 2 cups of cheese and another 1/3 of the enchilada sauce.
Assemble each enchilada by laying a tortilla on a flat surface and spoon approximately ½ cup of the chicken mixture in the center. Roll the filled tortilla and place the seam down onto the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining 1/3 of the sauce over the top of the enchiladas and top with the remaining 2 cups of cheese.
Place in the oven and bake until the sauce bubbles and the cheese topping begins to brown (about 45 minutes, depending on your oven).
Serve immediately and top with sour cream, salsa and guacamole — or your own favorite addition!
With her love for cooking first inspired by her mother and grandmother, Lisa Instasi has more than 40 years of experience in the food and beverage industry. As Kitchen Operations Manager III at Quil Ceda Creek Casino, she participates in executing dining choices throughout the “Q” including the innovative food hall experience at The Kitchen and the Keg Bar.
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