Quick and Easy…Those are great words to hear when you are looking for something good to make for dinner…

 

Every other Monday I take a train into the city to private chef for a family I have known for years. I stock their fridge with a weeks worth of food so they can come home from work and get dinner on the table in a flash.  The menus vary from week to week, but one of the most popular items I make is the healthy green enchiladas.

They are so simple to make and the flavors are so vibrant.  You can reheat them in the microwave or oven and they can also be popped in the freezer if you have leftovers.

All the ingredients are fairly simple to find. Whole foods carries the entire list of ingredients. You can substitute some things if you are feeling adventurous…

Here is the recipe. Please let me know what you think!

 

 

Chicken Enchiladas with Green Chilis and Tomatillos

Serves 6(12 enchiladas)

For the Sauce:

2 Cans of Hatches Green Enchilada Sauce (Whole Foods)

1 Bunch of Green Onions

1 Bunch of Cilantro

2 Limes, juice only

For the Enchiladas:

4 Chicken Breasts, baked and shredded (or shred a large roasted whole store bought, cooked chicken to save time)

2 Teaspoons of Olive Oil

1 Onions, finely chopped

2 Cloves of Garlic, finely chopped

2 Tablespoons of Sour Cream

1/2 Cup of Sharp Cheddar, grated

12 Yellow or White Corn Tortillas

Garnish With:

Sour cream

Sprig of Cilantro

1. Blend all the sauce ingredients together until smooth.

2.  Heat a medium sauté pan on the stove. Place the olive oil in the pan. Add the onions and garlic to the pan and sauté for 3-4 minutes. Take the pan off of the stove and add in the shredded chicken. Add in the 2 tablespoons of sour cream and set aside.

3. Dip a tortilla in the remaining sauce and fill it with 2 Tablespoons of the chicken mixture. Roll it and place it seam side down in the casserole dish. Repeat with the rest of the tortillas.

4. Top the enchiladas with the remainder of sauce and a sprinkle of cheese. Place the dish in the oven.

5. Bake the enchiladas for 20-25 minutes in the oven.

6. Serve with sour cream and a sprig of cilantro.

 

These can be made a day ahead and reheated in the oven.