It takes a lot of effort to get a good meal on the table every night of the week. The best possible recipes are the ones that can stretch for two nights, maybe three. I love this recipe in particular because it is fast to throw together, it has healthy ingredients in it, it freezes well and it is delicious.
All this meal takes is a rotisserie chicken from the market, two cans of good green enchilada sauce (Hatch’s from Whole Foods is my favorite), a couple handfuls of herbs, lime juice, an onion, garlic, a little cheese, and corn tortillas…how easy is that?
And if you want to go the extra mile, I sometimes like to make a lime crème which is lime juice and sour cream mixed together. Maybe a little lime zest and salt for extra flavor. Its worth it and will take all of 2 minutes to make.
For side dishes, you can serve it with a black bean, quinoa pilaf and a chopped salad with a lime dressing.
Give it a try and let me know what you think…
Healthy Green Chicken Enchiladas
Makes about 14 enchiladas
2 Cans of Hatches Green Enchilada Sauce or The sauce Belo2 tomatillos, whole, peeled (optional)
1 Bunch of Green Onions, greens only
1/2 Bunch of Cilantro
1 Lime, juice only
For the Enchilada:
1 Large Rotisserie Chicken or 5 Baked Chicken Breasts, meat shredded
2 Teaspoons of Olive Oil
1 Onion, finely chopped
2 Cloves of Garlic, finely chopped
2 Tablespoons of Sour Cream
1/2 Cup of Cheese, Monterey Jack or Mild Cheddar
14 Yellow or White Corn Tortillas
Lime Sour cream
Sprig of Cilantro
Pre-heat the oven to 400 Degrees
1. Blend the green sauce, tomatillos, cilantro, scallion, lime juice until it is 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. Place some green sauce in the casserole dish. Place the tortilla in the 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 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.