How to Make Chicken Enchiladas "Verde"

Alright, so we’re doing chicken enchiladas, one of my favorite Mexican dishes and we’re going to make the quick and easy version and we’re going to cheat. We’re going to use a supermarket chicken already roasted, already nice and warm and pop and there’s our cheese mixture, that’s one pound of grated cheese that’s cheddar. One can of green enchilada sauce, high quality please. That’s a package of standard corn tortillas right from the supermarket shelf and that’s two tablespoons of hot sauce, any brand you want. I’m actually using an Indian hot sauce but any hot sauce will work. Alright, step one. By the time you get home from the store, that hot rotisary chicken, deliciously seasoned in roasted, is going to be just warm enough to handle and while it’s warm, it’s really easy to pull off all the chicken meat off the bones and put that in a bowl. Now don’t worry about getting it now just pull it off big chunks because here’s what you’re going to do. Once it’s in the bowl, alright that’s one whole chicken then go through and shred a little fine there and then look for any fat or bone. Now don’t shred this super fine. I think what’s nice about homemade enchiladas is you can move some nice chunky chicken, sometimes it’s in the restaurant. They mince it too fine and it’s mostly, it’s hard to tell its chicken. So I want some nice chunks of chicken. The one secret ingredient and I guess it’s not a secret anymore is a teaspoon of cumin. Just give it just a little bit of that hey, what’s in there kind of accent and you won’t tell people. It was just you know my talent. So put in a teaspoon of cumin, a teaspoon of salt. We don’t need pepper because I’m going to put some hot sauce here. Just a little bit of hot sauce and a little onion. So I’m going to put in about two tablespoons of that—I’m actually using what’s which I totally mispronounced it. What is an Asian hot sauce, you can use any hot sauce you want as I said earlier. And then put in one spoon of your enchilada sauce just to moisten this a little bit. By the way, if there’s any chicken juices at the bottom of that pan you bought in, drizzle those in and we’re going to add just over half the cheese, now I know that’s annoying. Do you want me to put it in half or 58% of the cheese I want to make—okay, so just over half the cheese, just over half a pound of cheese goes in and give it a mix and that’s our filling, how is easy is that. Now we would have taken all the time, we would have been roasting that chicken and waiting for it to cool, so we saved a bunch of time there in which going to have because that chicken was so kind of warm. The cheese starts to melt a little bit and have a beautiful sticky filling and it’s going to be so easy. Now before we start rolling, you’re going to take a couple of five to six spoons with a lot of sauce and cook the bottom of your casserole pan and if you want to use red, use red, it’s not going to bother me, I like green, you like red, who cares? So if you’re going to red enchilada sauce, same exact recipe and just switch it out and now let’s get rolling literally and we’re going to take a dry sauté pan on medium heat and just so these tortillas don’t crack when you roll them, you’re just going to warm them up you don’t need any oil, you don’t need to deep them in any sauce, let the recipe—make you do all kinds of crazy stuff with this. Just warm at each side for five or six seconds, put it in a large spoon. Now, if you put just about as much as it will fit in one of those tortillas, when you get to the tenth tortilla, your filling will be gone just like magic. So I’m going to make ten large—well, I consider large enchiladas and coincidentally enough, that’s what’s going to fill my casserole dish I’m using. Okay, I think that’s a 9x13 but I can’t promise. Alright, so find a dish that’s going to fit ten of those enchiladas. Put them down, I don’t want pieces of tortillas sticking up and again, just from experience I use all the chicken mixture, if you need to make another pan and make them a little smaller, you want to make more or make fewer. Now to finish very simple. Pour over the rest of the enchilada sauce and make sure every inch of that corned tortilla gets coated and in fact I want you to tip the tip of your spoon and just kind of wiggle it between each of the enchilada especially down the middle there, that way as it bakes those tortillas will kind of suck up all of the delicious flavor and it will actually go inside the tubes and you’re going to have some incredibly moist delicious enchilada. And by the way enchilada just means seasoned with chili, so nothing too complicated here. Take the rest of the cheese, we have 48% left, 43% so just wonder half of the cheese was left and sprinkle it over the top and again, if you’re not good in that, just put half the cheese in the filling and half of the cheese on top. 40 minutes at 350 and what will come out in the oven is that piece of beautiful culinary art right there. That is homemade enchiladas or sort of homemade. And again, we cheated, we bought a canned enchilada sauce. No problem, it was high quality ingredients. We used a already cooked rotisary chicken, delicious, easy, again, that’s how we roll. Alright, enough with the rolling—and how do I serve this? Very simply, I took a half of avocado, I put in a teaspoon of sour cream and I topped it with some fresh cilantro. I drizzled a little bit of more of that hot sauce over the top just for a little kind of artistic splash of color also you know flavor. And those enchiladas are pretty rich, so one large enchilada is enough for a serving for me. So I want low carb if you want beans of course, traditional garnish for this but that is so easy to make and if you do use this a couple of shortcuts I showed you, this start to finish you know and it takes about 20 minutes and half hour to put together and then you bake it and then you’re done. So I hope you give that a try. Enchiladas are so delicious and there’s no need to go out for them and enjoy.