ENCHILADAS VERDES
4 to 6 servings
Prepare:
- New Mexico–Style Chile Sauce II or ½ recipe (2 ½ cups) Roasted Tomatillo Spinach Sauce
Preheat the oven to 400°F. Lightly oil a 13 × 9-inch baking dish.
Combine in a bowl:
- 2 ½ cups shredded cooked chicken (from about 1 ½ pounds boneless, skinless raw chicken)
- ½ cup sour cream
- 4 green onions, finely chopped
- ¼ cup minced cilantro
- 1 teaspoon ground cumin
- Salt to taste
Set out:
- 12 corn tortillas or eight 7- to 8-inch flour tortillas
Stack the tortillas, wrap in foil, and bake until soft and pliable, about 5 minutes. Spread a thin layer of the sauce in the bottom of the prepared baking dish. For each enchilada, spoon about 3 tablespoons of the chicken mixture down the center of a tortilla, then roll the tortilla up into a cylinder. Arrange the enchiladas seam side down in the baking dish and cover with the remaining sauce. Sprinkle on top:
- 1 cup shredded Cheddar, Monterey Jack, or Oaxaca cheese (4 ounces)
Bake until the sauce begins to bubble, about 15 minutes. Serve with:
- Sour cream