This enchiladas recipe from reader Jennie Bouma is low effort and maximum flavor.
Jennie got this recpe from an Everett Community College class she took many years ago.
“I unfortunately don’t remember the name of the chef who taught it, but this recipe is super cheesy and delicious and great for making for a dinner party,” Jennie said, adding that the chef recommended using the Herdez Ranchera brand for canned salsa.
Serve with Spanish rice and beans, and boom: dinner is served.
Enchiladas Verdes con Pollo
Serves 4 to 6
2 cooked chicken breasts, shredded
2 cups Monterey Jack cheese, shredded
10 8-inch flour tortillas
½ teaspoon dried oregano leaves
1 to 2 jalapeño chilies, finely diced
½ cup onion, medium chop
¼ cup Herdez Ranchera salsa
1 cup cilantro, medium chop
2 7-ounce cans Herdez Ranchera salsa verde
Vegetable oil
Garnish:
½ cup sour cream
½ cup salsa (remainder of Ranchero salsa can)
½ cup cilantro, medium chop
Guacamole
Cook chicken breasts (bake with skin on, seasoned with salt and pepper.) This can be done ahead of time. Shred the chicken.
Heat skillet to medium high and add oil. Sauté jalapeño peppers and onions for about two minutes. Add shredded chicken at end just to heat up.
In a large bowl, add sauté mixture, ½ cup cilantro, ¼ cup salsa, 1 cup cheese and oregano. Mix together.
In a skillet, add oil over medium heat. Place tortilla in skillet and heat both sides until warmed through, about 10 seconds per side.
Preheat oven to 350 degrees. In a baking dish, place 2 to 3 tablespoons of chicken mixture in the center of the tortilla, spread and roll up two sides and an end and roll over so that the loose ends are on the bottom. Repeat with other tortillas, leaving a small space between each tortilla. Pour in one can of salsa verde between the spaces. Cover and bake for 20 minutes.
Uncover and sprinkle the remaining cheese over the top of the tortillas, and pour the other can of salsa verde over the tortillas. Place baking pan back in the oven and cook until the cheese melts, about 5 minutes.
Top with guacamole, sour cream, cilantro and red salsa. Serve with Spanish rice and/or beans, if desired.
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