Roasted Chicken Enchiladas with Salsa Verde

2 cups onion, chopped

1 Costco roasted chicken

5  garlic cloves, minced

½ teaspoon ground cumin

1 ½ cups low-sodium chicken broth

2.5 cups chicken

4 cups salsa verde**

½ cup coarsely chopped fresh cilantro leaves

2 ½ cups pepper Jack cheese

12 (6-inch) corn tortillas

Note: If you wish to make the salsa verde and the chicken, click here for the full recipe

So, I make the chicken in a different way for this recipe and make my own salsa verde but I am simplified it for you and using the Costco chicken here is a good idea, we will just have to dress it up a little.  In order to get the best use out of the chicken here, I would place it in a large pot and boil it until the chicken falls from the bone, so you don’t have to pick it apart. Use what you need and save the rest for another recipe, it freezes well if you use a vacuum sealer. Careful not to boil it for too long or you’ll be picking smaller bones out forever. Place the onion and garlic in the water with the chicken, you will essentially be poaching it infusing the flavor of the onion and hydrating the chicken.

If you don’t want to boil it, you can cut/pull it from the carcass and use the required amount; this will be fine and simpler.

Note: ** If you want to make it yourself, check out the recipe above, but the canned/jarred stuff is supposed to be pretty darn good.

Mix the chicken with cilantro and 1 ½ cups of cheese.

Spray the tortillas lightly with cooking spray and place on a sheet pan, bake for ~4 minutes at 450 (just trying to make them pliable to roll).

Pour ~1 cup of salsa verde in a 9×13 dish. Put ~1/3 cup of filling on each tortilla and roll, place (seam side down) in the dish; top with salsa verde (use as much or as little as you would like but ~1 cup should do well, just pour it over the middle of the tortillas) and top with the remaining cheese.

Bake at 450 for 15-20 minutes. Top with Mexican crema or Avacado Crema (recipe here) if you wish.

Back to Main Page