Salsa Verde Chicken Enchiladas
/I’ve been making this delicious dish for as long as I’ve been married! It’s a perfect Mexican treat for lunch or dinner that can be enjoyed fresh out of the oven, frozen and saved for later, or as a tasty treat to take to family gatherings or to friends in need of a good home cooked meal. Let’s be honest…who doesn’t love some delicious Mexican food?
Ingredients:
2 ears of sweet corn
1 red onion
2 large peppers
1 lb chicken
1 cup rice (1 cup water)
2 tbsp salted butter
16 oz shredded mozzarella cheese
6 oz blended cheese
24 oz salsa verde
12 corn tortillas
Directions:
Preheat oven to 425
Cut onion in 4ths and cut peppers in half and deseed. Toss onion, peppers and corn in olive oil and place in oven for 25 mins.
Rinse chicken and pat dry (I like to use strips of chicken to cook faster, you can pre cut now if you didn’t purchase that way). Take a pan with olive oil and heat on medium. Once pan is heated up add chicken and let cook on both sides.
While chicken is cooking take another pan out and melt butter. Once melted add in rice and stir until toasted. Then add in water. It will quickly boil so add lid and reduce heat to low. Let simmer for 15 min.
While rice and vegetables are finishing up moving chicken to cutting board and cutting into small 1/2 inch pieces. Add to a bowl.
Once veggies are done cooking remove from oven and let cool. Once cooled and able to touch cut corn off the cobb and cut small almost minced size onion and jalapenos.
After taking out veggies turn temp down to 350 in oven.
Add veggies, chicken, almost all mozzarella (leave 1 cup out), 1 cup of salsa verde and cooked rice to a bowl. Mix well.
Take 2 damp paper towels and wrap around tortillas. Place in microwave for 30 seconds. This helps tortillas from breaking while rolling. Sometimes I do half at a time so they stay warm.
Put 1 cup of salsa verde on bottom of pan and start placing enchiladas. I try to stuff about 1 cup into each tortillas and roll.
Once all tortillas are rolled I put rest of salsa Verde over top. Then add on the blended cheese and left over mozarella.
Bake for 25 min and its ready!
Add any toppings you desire! Avocado, Feta, Cilantro, Lime, Sour Cream.. you name it!!
This is one of my favorite recipes to enjoy all year long. Its light, crispy and delicious for Summer, and come Winter I love to get creative and change the chicken out for left-over Thanksgiving and Christmas turkey. It is just as delicious and a great Holiday dish to add to the parties! I also love to double the recipe and freeze half for easy dinners on busy work nights or if I’m out of town and Scotty needs a quick meal. I do everything up until it goes into the oven. I freeze until I am ready to eat and take out then put right into the oven adding an extra 20 min to bake time.
Hope you love these as much as our family does!
Xo, Amanda
