Chicken enchiladas with green sauce
OK, I admit it: This recipe looks lame. Too simplistic, too easy.
But if you have a cold, sore throat or the latest version of what’s going around, you might want some hot stuff to clear out your head. And you might not want to spend hours making lovely eggplant parmesan, which I’m thinking about doing this weekend.
In my case, I can’t make the enchiladas too hot, though, because the Intrepid One prefers his food on the mild side when it comes to Mexican fare.
So we’ve come up with this solution using Sweet Creek Organic Enchilada Green Sauce. It’s delicious and full of flavor even when your taste buds are off because of a head cold. Add some boiled chicken and Beecher’s jack cheese and you’re talking a good dinner. Beecher’s Handmade Cheese is from Pike Place Market in Seattle. The cheese and sauce are both available locally at New Seasons.
The other night I boiled boneless chicken breast tenders in broth with onions and garlic. I let that cool as I poured about half a jar of the enchilada sauce into my baking dish. Next I shredded the chicken and moistened with a little more sauce, but not too much.
I use Carmen’s white corn pads, covering the pads with the sauce and then filling with the chicken. You should get at least eight or nine stuffed chicken enchies in the dish. Cover with remaining sauce. Top with the grated jack cheese. If you want, put some sliced olives on top.
Bake for about 20 minutes at 350 degrees. How easy is that? I also make a side of guacamole and serve sour cream in case anyone wants to add something. Refried or black beans go on the side. That’s it. Whip up a salad and you’ve got dinner on the table.