Mike Garten
Warm up with this cheesy chicken bake.
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Cal/Serv:
500
Yields:
4
servings
Total Time:
0
hours
25
mins
For Salsa Verde
3 1/2
c.
c.
cilantro leaves
7
tbsp.
tbsp.
fresh lime juice
3
c.
c.
shredded rotisserie chicken
2
scallions (thinly sliced)
1 1/2
c.
c.
shredded Monterey Jack cheese
1
thinly sliced small red onion
Pickled onions and cilantro for topping
- Heat oven to 400°F. Make salsa verde: Transfer reserved broiled vegetables to blender. Add 3 cups cilantro leaves, 3 tablespoons fresh lime juice and 1/2 teaspoon salt and puree until smooth.
- In bowl, toss 3 cups shredded rotisserie chicken with scallions and 2 tablespoons fresh lime juice. Fold in 1/2 cup coarsely chopped cilantro and 1 cup shredded Monterey Jack cheese.
- Spread 1/2 cup salsa verde in 13-by 9-inch baking dish and transfer rest to bowl. Dip each of 8 small corn tortillas in salsa, then fill each with about 1/2 cup chicken mixture. Roll tortillas around filling and place seam sides down in prepared dish. Top with any remaining salsa and sprinkle with 1/2 cup shredded Monterey Jack. Bake until beginning to brown, 8 to 10 minutes (adding another 5 minutes if vegetables were refrigerated).
- 10 minutes before serving, toss small red onion with 2 tablespoons fresh lime juice and pinch each salt and pepper; let sit 10 minutes. Top enchiladas with pickled onions and cilantro if desired.
Nutritional Information (per serving): About 500 calories, 32 g fat (11 g saturated), 30 g protein, 1,215 mg sodium, 39 g carb, 6 g fiber
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Source : Goodhousekeeping