I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.
I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.
This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.
Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.
Evenly coat the chicken with 1/2 cup salsa verde.
Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.
Place in a large skillet:
Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)
6 green onions, thinly sliced
1/4 cup fresh lime juice
Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.
Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.
With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.
Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.
Add to the remaining salsa verde mixture:
8 oz. sour cream
1/2 cup chicken broth
Stir and spoon the mixture over the filled tortillas.
Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.
Total delicious, Mexican yumminess!