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Mains, Quick and Easy

Gregoria's Shortcut Chicken Enchiladas

I'm always looking for quick, easy supper menus. My friend Gregoria Cardenas' chicken enchiladas fill the bill. They're based on shortcuts from the market: roast chicken, canned salsa verde, shredded cheeses. While they're baking, browned rice is simmering on the ... Read more

Total time: 1 hour | Serves 6
  • 3 cups shredded cooked, skinless chicken, packed
  • 3/4 cup low-salt chicken broth
  • 1 1/2 cups shredded Mexican-style four cheeses
  • Salt
  • Freshly ground pepper
  • 1/3 cup corn oil
  • 12 (6-inch) corn tortillas
  • Nonstick cooking spray, for greasing
  • 2 (7-ounce) cans salsa verde
  • Salsa, for serving
  • Hot sauce, for serving
  • Light sour cream, for serving

Step 1Combine chicken and broth in bowl. Toss to moisten meat. Add 1/3 cup shredded cheese. Toss again. Season with salt and pepper to taste.

Step 2Heat oil in medium nonstick skillet over high heat. When very hot, carefully working with 1 tortilla at a time, use tongs to quickly dip both sides of tortilla in oil (don't let them cook). Blot on paper towels. Stack hot tortillas and wrap in foil to keep warm.

Step 3Put about 1/4 cup chicken along center of each heated tortilla; roll up tightly. Place seam side down in single layer in greased 13x9-inch baking dish. Pour salsa verde evenly over tortillas. Sprinkle remaining cheese over top. (Can be made ahead and refrigerated overnight, covered airtight.)

Step 4Bake at 375 degrees, covered, until very hot and cheese is melted, about 30 minutes. Uncover and bake 5 minutes more. Serve hot. Pass salsa, hot sauce and sour cream.

Note: You can substitute Jack cheese with jalapenos for the Mexican-style cheese, if you prefer.
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