Chicken Enchiladas Salsa Verde
I know this enchilada casserole is a winner, because my dad, who (unlike most other men) “hated” Mexican food, fell in love with it. If you’re pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.
- 3 cups Green Sauce
- 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
- 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
- 4 cups shredded chicken (from a 3-pound poached chicken)
- 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese
- 3 to 4 cups shredded romaine lettuce, washed and dried
- 6 radishes, trimmed and sliced
- 1 teaspoon white vinegar
- Coarse salt and freshly ground black pepper
- Preheat the oven to 375 degrees.
- Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
- Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.