CHICKEN ENCHILADAS SALSA VERDE
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.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- 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.
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Esrom Anine
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said the salsa verde was the perfect amount of heat.
Stella Wambui
[email protected]These enchiladas were amazing! The salsa verde was the perfect topping for the chicken and the cheese. I will definitely be making these again.
Samir Bt
[email protected]I thought these enchiladas were just okay. The salsa verde was a bit too tangy for my taste and the chicken was a little dry.
Sadia Nosheen
[email protected]These enchiladas were really good! The salsa verde was flavorful and the chicken was moist. I would definitely make these again.
Felix gloria miracle
[email protected]These enchiladas were a bit bland for my taste. I would have liked the salsa verde to be a bit spicier.
Abrham Argea
[email protected]I loved these enchiladas! The salsa verde was the perfect balance of tangy and spicy, and the chicken was tender and juicy.
MR Ornub choudury
[email protected]These enchiladas were amazing! The salsa verde was so flavorful and the chicken was cooked perfectly. I will definitely be making these again.
John Pringle
[email protected]These enchiladas were a disappointment. The salsa verde was watery and the chicken was tough. I wouldn't recommend this recipe.
Taman Taman
[email protected]I thought these enchiladas were just okay. The salsa verde was a bit bland and the chicken was a little dry. I wouldn't make these again.
Saran Zaib
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said the salsa verde was the perfect amount of heat and the chicken was cooked to perfection.
Delphine Uwamaliya
[email protected]I loved the combination of flavors in these enchiladas. The salsa verde was tangy and flavorful, and the chicken was moist and juicy. I also appreciated that the recipe was easy to follow.
Adnan Ahbab
[email protected]These enchiladas were so easy to make and they turned out so delicious! The salsa verde was the perfect topping, and the chicken was cooked to perfection. I will definitely be making these again.
Shani Khokher
[email protected]I'm not usually a fan of enchiladas, but these were really good! The salsa verde was tangy and flavorful, and the chicken was moist and juicy. I'll definitely be making these again.
imran g imran g
[email protected]These chicken enchiladas with salsa verde were a hit! The flavors were amazing and the chicken was so tender. I'll definitely be making these again.