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Green Chicken Enchiladas

From

August/September 2009

Green Chicken Enchiladas

Preparing an enchiladas recipe can be a multihour, labor-intensive endeavor—but it doesn’t have to be. We streamlined this dish and turned it into a weeknight meal. Rotisserie chicken (found in the prepared foods section of the supermarket) and canned enchilada sauce quicken our Green Chicken Enchiladas recipe’s preparation from hours to minutes. Pureed cilantro adds color and a bright, herbal flavor to the enchiladas. Blending cilantro with the enchilada sauce creates a fresh alternative to an otherwise standard sauce. When rolling the enchiladas, we placed the filling right down the center of each tortilla so they were roughly the same size. Placing the enchiladas seam-side down ensured that they wouldn’t fall apart in the oven.

Serves 4 to 6

You can use shredded mild cheddar cheese in place of the Mexican blend.

Ingredients

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