really simple

While cruising through my May issue of Real Simple I came upon this little nugget. I am constantly seeking new recipes for rotisserie chicken. I am not a real chicken lover, haven't been since I was pregnant with Caroline, but I really enjoy the rotisserie chicken. My curiousity was peaked with this one and everyone agreed, it was a yummy easy meal. (Caroline had a few bites after an afternoon of non-stop snacking, so I'll just say she liked it until next time when we will get a more definitive response.)

Zesty Chicken Enchiladas (Real Simple, May 2009, pg 197)

Hands on time: 35 minutes
Total time: 55 minutes
Serves 4

1 T canola oil
2 round tomatillos (papery skins removed), chopped
1 onion
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
¾ tsp ground cumin
kosher salt and black pepper
1 cup heavy cream
2 ish pound rotisserie chicken, meat shredded
1 14.5 oz can diced tomatoes, drained
1 ¼ cups grated Monterey Jack cheese
8 6 inch corn tortillas

Heat oven to 400
Heat oil in large skillet over med high heat. Add tomatillos, onion, poblano, garlic, cumin, and ½ tsp salt. Cook, stirring occasionally, until vegetables are tender, 10-12 minutes. Transfer to food processor, add cream, and puree.

*** I omitted the above step completely by using a 16 ounce jar of medium heat green salsa, which I mixed in a bowl with the cream. This saved all the chopping and cooking time and made this dish a ready in about 30 minute meal.***

In a large bowl, combine the chicken, tomatoes, 1 cup of cheese, ½ cup tomatillo cream sauce and ½ tsp each of salt and pepper.

Warm the tortillas according to package directions. Spread about 1 cup of the remaining sauce on the bottom of a 9x13 baking dish. Roll the chicken mixture in the tortillas and place them in the dish seam side down.

Top with remaining sauce and cheese. Bake until beginning to brown, between 10-15 minutes.

*** Since I did this on a day I was home with Caroline, I prepped the chicken mixture, rolled it into the tortillas, covered the dish with saran and fridged it until about 20 minutes before I wanted it in the oven. Then I executed the final step with the sauce and cheese. In retrospect, it would have been better if I rolled it just prior to the oven for less sauce soak on the bottom of the tortillas and less anxiety over the baking dish still being too chilly to be placed into a hot oven. ***


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