Chicken Enchiladas with Salsa Verde

Back in February when I lived in San Diego for the month, I watched the Food Network day and night. I was addicted. The shows on the American Food Network were different from the ones on the Canadian one, so it was neat to see the small cultural differences in the food shows. A lot of dishes and recipes on the American shows were latino influenced, and I finally learned who Paula Deen was (and discovered deep fried macaroni and cheese along the way)!

One show I really got into was Tyler's Ultimate. Tyler Florence explores traditional meals and teaches you the ULTIMATE way to make them. I adapted my Chicken Enchiladas with Salsa Verde from his show, and it was a rockin' meal. CK and I couldn't believe how awesome it was.

One thing to note is that Enchiladas are traditionally made of corn tortillas. This recipe uses flour tortillas. Use whatever suits your fancy.

When available, I prefer to use uncooked tortillas. I love watching them bubble as they cook, and they have a nice chewy fresh texture to them.

This recipe makes 6-8 enchiladas.

Chicken Enchiladas with Salsa Verde
(Adapted from Tyler Florence)
- 2 small onions, finely chopped
- 1/2 can (7 oz.) of chicken broth
- 2 garlic cloves, minced
- 1 chicken breast, cubed
- 1 jar (16 oz.) salsa verde (I used Pace salsa verde. The jalapenos and smoked Spanish paprika in this salsa added a nice flavor).
- 3 plum tomatoes, diced
- 1 cup of cilantro, chopped
- 6-8 uncooked flour tortillas
- 2 cups of cheddar and jack cheese blend
- Extra virgin olive oil
- salt and pepper to taste
- Guacamole to serve on the side

Method
1. On medium-high heat, cook the tortillas on an ungreased pan. Cook one side until the tortilla bubbles, flip it, and then cook for another 30-45 seconds. Set aside.

2. Preheat the oven to 350 degrees F.

3. Sautee the onions and garlic with a little bit of extra virgin olive oil until onions are translucent. Add the chicken, chicken stock, salt + pepper, and simmer until the chicken stock dehydrates. Turn off the heat and allow the chicken to cool. Shred the chicken with hands.

4. Fill the bottom of a large baking dish with a thin layer of salsa verde.

5. Construct the enchilada. Lightly coat both sides of the tortilla with salsa verde. Place a spoon of the chicken mixture onto the tortilla. Sprinkle some cheese, fresh tomatoes, and cilantro on top of the chicken mixture. Fold the tortilla over the filling, and roll the enchilada. Place it on the baking dish with the folded side down to prevent it from unrolling. Repeat until all enchiladas are constructed.

6. Pour the rest of the salsa verde evenly over the enchiladas. Sprinkle some tomatoes, cilantro, and the remaining cheese on top. Bake for 30 minutes uncovered. Remove from oven, turn off the heat. Garnish the enchiladas with more fresh tomatoes and cilantro. Serve with guacamole.

I kept this dish fairly healthy by skipping out on the sour cream (which I luckily don't really like anyway), and by using the tomatoes and cilantro as a main ingredient instead of a garnish.