Shortcut Green Chicken Enchiladas - Perfect for Your Americanized, Unauthentic Cinco de Mayo Fiesta!
This recipe doesn't pretend to be anything it's not - this is simply a super-fast casserole that shares a few similarities to chicken enchiladas. If you are Mexican, and were/are lucky enough to enjoy authentic enchiladas, this will not remind you of Mom's - or even Dad's.
But having issued the standard ethnic recipe disclaimer, I'll say, these aren't bad. As long as you choose a high-quality green sauce and a decently cooked rotisserie chicken, you should end up with a nice, easy, fast dinner.
Please buy some good cheeses and grate them yourself. You'll see me using a pre-grated Mexican cheese blend, which was me not wanting to waste a product sample I had received for a review (the verdict? Grate your own cheese!)
This low-quality video was posted on YouTube a long time ago, but for whatever reason was never posted here. In fact, I don't even have a decent photo of the final dish, which is why you see this crappy screen shot here. Enjoy!
Ingredients:
1 rotisserie chicken
8 oz Monterey Jack cheese
8 oz cheddar cheese
1 tsp cumin
1 tsp salt
3 cups green enchilada sauce
10 corn tortillas
2 tbsp hot sauce
Photo (c) Flickr user Sung Sook
19 comments:
I remember this vid it was near to when I found Chef John's vids...that was couple years ago--I made it and it was good. The Thai chicken coconut soup has become a staple here for me thanks to those YT vids. Wow--I have been visiting your site a couple years now. No wonder I have gained 20 lbs. Thanks again for inspiring folks like me to cook again.
The finished product looks so much better than the false advertising!
God, I remember this recipe from way, way back. Foodwishes 1.0; those were good times, but then again, so are these!
I made this a few days after the original posting, and I think I used leftover pork (carnitas style, because that's how I roll). It was mmm, mmm good.
Yum, I'm going to see if I have stuff to make this, or add things to my shopping list. I love green sauce with cumin too, and sprinke cilantro on it, YUM!
Or sour cream with a small can of jalapenos run through the blender (juice and all).
Or mole with chipotle would probably be good, since it was good in tamales.
Hubby doesn't like it as much if make it in 'caserole' style (using the tortillas like lasagna noodles), but he thinks it tastes much better if they're rolled ROFL
this looks absolutely terrific! Great work John :)
I really like the avocado garnish.. spectacular!
MOAR VIDEOS PLOX..<3
YEAH, THAT'S HOW I ROLL
I'm gonna roll those tonight!
Hi Chef,
I remember you telling us umpteen times that while cutting meat, always cut across the grain, to keep it tender. But in the video, as you were shredding the chicken, it was coming apart all strandified. Wasn't that against the rules?
cooked chicken is always going to be soft. It doesn't have a grain, and shredded chicken is nicer than chopped chicken for things like this and salads, soups, etc. Across the grain cutting is for meats, so you are chewing shorter stands of protein and not long chewy ones.
Good. Now I have something to make for tomorrow's dinner.
Can I use flour tortillas?
sure, they just get a little softer.
oh boy... I thought this was from the learn2cook times :D
Chef, I am making this tomorrow, thank you for a great recipe.
Cheers
JD
Food Wish: How do you make a good pan sauce? (Mine always come out like thick gravy...)
actually if you check out the "sauce" category in the sidebar you'll see I've done several pan sauce videos.
Oh yeah. I found an online store in France that delivers mexican ingredients such as dry chiles, salsa verde, fresh corn tortillas and such. Today I got my order so I decided to give a try to these (just came back to work so im not going to do a chilie or something) with some chicken breast i had in the fridge.
Now waiting for it finish baking but it already smells great.
Also just noticed today is the Cinco de Mayo, so I'm quite amused.
My boyfriend is staring at the microwave combo oven for the enchiladas to come out.
Do u have homemade green sauce recipe?
not yet :-(
I modified this one just a bit to meet my pantry. I've always been skeptical about tomatillo-based sauces and would chose tomato-based ones instead. I shouldn't have been picky. It was great!
I tried a homemade pepper puree this morning on my huevous rancheros. I hydrated the peppers and tried to process them smooth, but skin wouldn't puree well. I think I should have skinned them first.
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