Chicken Enchiladas “Verde” – Because that’s how I roll

Checkout foodwishes.com for the recipe and more details. Enjoy!

all right today we’re doing chicken enchilada is one of my favorite Mexican dishes and we’re going to make the quick and easy version and we’re going to cheat we’re going to use a supermarket rotisserie chicken already roasted already nice and warm and hot and uh there’s our cheese mixture that’s one pound of finely grated cheese that’s half montere Jack half cheddar one can of green enchilada sauce high quality please that’s a package of standard corn tortillas right from the supermarket shelf and that’s two t spoons of hot sauce any brand you want I’m actually using an Asian hot sauce so I you like that but any hot sauce will work all right step one by the time you got home from the store okay that hot rotisserie chicken deliciously seasoned and roasted is going to be just warm enough to handle and while it’s warm it’s really easy to pull off all the chicken meat off the bones and put that in a bowl now don’t worry about getting it too fine now just pull it off in big chunks cuz what you’re going to do once it’s in the Bowl all right that’s one whole chicken’s worth of chicken then go through and shred it a little finer and then look for any fat or bone you missed now don’t shred this super fine I think what’s nice about homemade uh enchiladas is you can leave some nice chunks of chicken sometimes it’s in the in the restaurant they they they mince it too fine and it’s mostly just it’s hard to tell it’s chicken so I want some nice chunks of chicken the one secret ingredient and I guess it’s not a secret anymore is is a teaspoon of cumin that’s going to give it just a little bit of that hey what’s in there kind of accent and you won’t tell people you’ll be like it’s just you know my talent so put in a teaspoon of cumin a teaspoon of salt we don’t need pepper cuz I’m going to put some hot sauce here just a little bit of hot sauce and by a little I mean well I lied I I like hot sauce so I’m going to put in about 2 tablespoons of that uh I’m actually using what’s called shirata which is a u well I totally mispronounced it but it’s an Asian hot sauce you can use any hot sauce you want as I said earlier and then put in one spoon of your enchilada sauce just just to moisten this a little bit by the way if there was any chicken juices at the bottom of that uh pan you bought it in just D drizzle those in and we’re going to add just over half the cheese now I know that’s annoying do you want me to put in half or what’s over 58% of the cheese I want in there okay so just over half the cheese so just over half a pound of the cheese goes in and give it a mix and that’s our filling how easy is that okay now it would have taken all the time would have been roasting that chicken and waiting for it to cool so we saved a bunch of time there and what you’re going to have cuz that chicken was still kind of warm the cheese sort of starts to melt a little bit and you have a beautiful sticky filling and it’s going to be so easy now before we start rolling you’re going to take a couple five six spoons of your enchilada sauce and coat the bottom of your casserole pan and if you want to use red use red it’s not going to bother me all right I like green you like red who cares all right so if you’re going to use red enchilada sauce same exact recipe just switch it out now let’s get rolling literally we’re going to take a dry sauté pan on medium heat and just so these tortillas don’t crack when you roll them you’re going to just warm them up you don’t need any oil you don’t need to dip them in any sauce a lot of recipes make you do all kinds of crazy stuff with this just warm it on each side for five or six seconds put in a large spoon now if you put just about as much as it will fit in one of those tortillas when you get to the 10th tortilla your filling will be gone it’s like magic okay so I’m going to make 10 large well I consider large enchiladas and qu coincidentally enough that’s what’s going to fill my casserole dish I’m using okay I think that’s a 9 x13 but I can’t promise you all right so find a dish it’s going to fit 10 of those enchiladas in perfectly Pat them down I don’t want any pieces of tortilla sticking up and again just from experience I used all the chicken mixture uh if you need to make another pan and make them a little smaller you want to make more make fewer um up to you now to finish very simple pour over the rest of the enchilada sauce make sure every inch of that corn tortilla gets coated and in fact I want you to take the tip of your spoon and just kind of wiggle it between each of the enchiladas especially down the middle there that way as it bakes those tortillas will kind of suck up all that delicious flavor it’ll actually go inside those tubes and you’re going to have some incredibly moist delicious enchiladas and by the way enchilada just means seasoned with chili so nothing too complicated here take the rest of the cheese all right what do we have 48% left 43% so just under half the cheese was left sprinkle it over the top and again if you’re not good at math just put half the cheese in the filling and half the cheese on top 40 minutes at 350 and what will come out of the oven is that piece of beautiful culinary art right there that is homemade enchiladas or you know sort of homemade now again we cheated we bought a canned enchilada sauce no problem it was high quality I read the ingredients we used a already cooked rotisserie chicken delicious easy again you know that’s how I roll all right enough with the rolling puns and how I serve this very simply I took a half an avocado I put in a teaspoon of uh sour cream in the in the where the pit was I topped it with some fresh cilantro I drizzled a little bit of more of that hot sauce over the top just for a little kind of artistic splash of color also you know flavor and those enalas are pretty rich so one large enchilada it’s enough for serving for me say I want low carb if you want rice and beans of course traditional garnish for this but that is so easy to make and if you do use those couple shortcuts I showed you this start to finish you know takes about 20 minutes half hour to put together and then you bake it and you’re done all right so I hope you give that a try enchiladas are so delicious and there’s no need to go out for them and uh enjoy