The Fergus Falls Daily Journal

Chicken Enchiladas with Salsa Verde

By Allison Myhre

February 27, 2008

1 comment

I haven’t been cooking much lately, and it shows. I have some pathetic looking items dying a sad death in my refrigerator and I’m blaming the winter blahs for my lack of motivation. Seriously, you do not want to see the very neglected and soft jicama that I just need to toss…

So tonight I did a little digging in my pantry and found some cans of enchilada sauce that I picked up a while back at the Mexican grocery store in downtown Pelican Rapids. Surely a spicy dinner would wake me out of this winter slump!

Avanza brand salsa verde para enchiladas (or green enchilada sauce) truly does bring an authentic Mexican flavor to whatever dish you might make. I didn’t find any enchilada recipes that inspired me, so I made one up. It was pretty simple and very good. With a side of brown rice mixed with Rotel, I like to think dinner was somewhat healthy!

Chicken Enchiladas with Salsa Verde

2 cups shredded cooked chicken (I used a rotisserie chicken from Service Food)

1 cup sour cream

1 can salsa verde

1 onion, diced

2 T. butter

2 cups shredded cheddar

Corn or flour tortillas

Melt butter in a sauté pan over medium heat, add onions and cook until onions are opaque. Add the chicken, sour cream, and salsa verde and simmer for 5-10 minutes. Meanwhile, preheat oven to 350 degrees and shred the cheddar. Warm tortillas in the oven or microwave until warm enough to handle.

Spray a 9x13 pan with cooking spray. Spoon chicken filling into tortillas (about 1/4 cup per tortilla) and roll up, placing in pan seam-side down. When pan is full, pour rest of filling over the enchiladas, and sprinkle with cheddar. Bake for 25-30 minutes or until heated through. Serve with scallions, black olives, tomatoes and sour cream.