Spicy Chicken Enchiladas Verde

By gstark

Ingredients

• 1 32 1 32 3 16 salsa verde - divided. My favorite is Frontera Tomatillo Salsa - get it at Cub - more is better than not enough - I usually have 3 16 oz. jars on hand
• 8 8 3 oz. Monterey Jack cheese (about 3 cups)
• 1/2 1/2 1/2 cup chopped fresh cilantro - divided
• 16 16 to medium size flour tortillas (or corn - the corn ones seem to fall apart though)
• 1/2 1/2 1/2 medium white onion, halved and sliced thin
• to Sour cream and guacamole, to serve

Preparation

Step 1

Adjust oven rack to center position and heat oven to 400 degrees.

(Use recipe from white chicken enchilada for inside)
Mix chicken with 3/4 cup of the salsa verde or more - you want it juicy but not dripping, 1-1/2 cups of the cheese, 1/4 cup of the cilantro, and salt and pepper to taste. Spread 1 cup of the salsa over the bottom of a 9 by 13 baking dish.

Working with one tortilla at a time, spread a bunch of the goo on - I like to spread it all over and then roll it up. Place seam side down in the baking dish and continue on filling the baking dish. Drizzle enchiladas evenly with 1-1/2 cups of the salsa and sprinkle with the remaining cheese.

Lightly spray a sheet of foil with cooking spray, cover dish and bake until heated through - about 30 minutes. Remove foil, sprinkle with 1/2 onion (I never do this part, but is probably good) and remaining cilantro - let stand for a few minutes and serve.

Tips: You don't want to pack them too tightly in the baking dish, or they take too long to cook and get kind of soggy. Also, I always seem to have leftover goo, so I throw it in some tortillas and Foodsaver a couple together and freeze - freezes well!