These enchiladas are pure comfort food. They're gooey with a sumptuous, tangy, creamy, salsa verde-based sauce. Mike and I are thrilled to have over half a pan to devour as leftovers! They're also so simple to make. I used a store-bought rotisserie chicken instead of roasting my own, cutting down on the cooking time (cut me some slack -- or I'll start whining again). These amazing enchiladas are definitely on the "make again" list.
The Mexican Sausage Rice was also good, though perhaps it needed a little spice punch. Right off the stove it seemed a bit mellow in flavor, but it did begin to taste bolder as the flavors were allowed to meld. I'm looking forward to eating some heaping scoops of it with lunch tomorrow after it's been refrigerated overnight. The corn adds the perfect sweetness to contrast the sausage, chili powder, and chiles. You should also know that there's a whole truckload of optional add-ons at the end of the recipe (see below) that I forgot to add -- toasted pumpkin seeds, cheese, lime -- all of which might've brightened the flavor. I'll have to give them a try tomorrow.
Where's the dessert, you ask? You'll have to wait for that one! You see, I didn't just lie in bed and whine this morning (that was only the first couple of hours). I also completed my November Daring Bakers challenge, which Mike and I enjoyed after our Mexican feast. Dessert definitely derailed the nationality of our meal, but I can't say another word about it. Check back in soon to see! In the meantime, go assemble some of these simple, rich, comforting, cheesy enchiladas.
Creamy Chicken and Green Chile Enchiladas
Recipe by: Dinners for a Year and Beyond Yields: about 12 enchiladas
Ingredients: 4 bone-in chicken breasts or purchased already cooked rotisserie chicken olive oil salt pepper 1 medium onion, thinly sliced 3 cloves of garlic, chopped 1 teaspoon cumin 1/3 cup flour 2 cups chicken stock 1 cup salsa verde 1/2 cup light sour cream 1/2 cup cilantro, chopped 12 6-inch corn tortillas (I used flour tortillas) 3 cups shredded light Mexican blend cheese
Directions: Preheat oven to 375 degrees. Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.
Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chile sauce with salt and pepper.
Add about 1 cup of the creamy green chile sauce to the shredded chicken and stir to combine.To assemble enchiladas get a large baking dish and spray with cooking spray. Dip a tortilla into the creamy green chile sauce and put it on a cutting board. (You can also put tortillas in the microwave for a few seconds to make them easier to work with.) Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chile sauce over the top and sprinkle with the remaining cheese.
Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.
Mexican Sausage Rice Recipe By: Jimmy Dean Yields: about 8 cups
Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 1/2 cup chopped onion 1 cup uncooked long grain rice 1 pkg. (10 oz.) frozen whole kernel corn, thawed 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 can (10 oz.) diced tomatoes & green chilies, with liquid 1-1/2 cups water or chicken stock 1/4 teaspoon salt 1 can (15 oz.) cooked black beans, drained and rinsed 4 thinly sliced green onions (optional) 1/2 cup pumpkin seeds, toasted (optional) sour cream or shredded Cheddar cheese (optional) 1/2 cup chopped cilantro (optional) 1 lime, cut in eighths (optional)
Directions: In a 3 or 4-quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Add rice, corn, cumin, chili powder, tomatoes & green chiles, water or stock and salt; stir once to mix. Bring to a boil, cover, reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans; add green onions if desired. Garnish with any or all optional ingredients.
Rice and enchiladas getting started!
Enchiladas in the oven and finished Mexican Sausage Rice.