Chicken Enchiladas

Homemade Chicken Enchiladas

My step-mother-in-law makes the best chicken enchiladas. They involve cooking a whole chicken, making scratch green chile sauce from fresh tomatillos, and HOURS of work. My husband and I have simplified the recipe to include some supermarket staples, like rotisserie chicken and canned tomatillos. You can even use store bought green chile sauce, located in the salsa isle! I like to make a double batch of this recipe and freeze leftovers for even easier weeknight meals.

 

1 rotisserie chicken, or 2 lbs cooked chicken, shredded

12oz Monterey jack cheese, shredded, divided

1 tablespoon dried oregano

Corn tortillas

1/3 cup Kelapo coconut oil

Your favorite green chile sauce, store-bought or homemade (I’ll share my recipe for that, soon!)

Sour cream, avocado, black olives, and hot sauce for garnish

 

Combine shredded chicken, 8oz shredded cheese, and oregano in a large bowl. Mix it up really well with your hands, and form little cylinders of the mixture (mine end up being about 3 in long and 1 ½ in in diameter). Place the cylinders in an oven-proof baking dish and pre-heat the oven to 350 degrees. (This is the part where I freeze whatever enchiladas I’m not using for this week.)

On the stovetop, heat coconut oil in pan until it sizzles when sprinkled with water. (See our other tips for heating oil here: http://coconutoilcooking.com/coconut-oil-blog-posts/deep-frying-in-coconut-oil-helpful-tips/ .) In a separate wide, shallow sauce pan, heat the green chile sauce on low heat. Place each tortilla first in the oil (just long enough to freshen it up, about 5 seconds), then in the green chile sauce. Wrap each tortilla around the chicken filling cylinders, tucking in the edges (I use tongs for this. It’s an art!)

When all the cylinders are covered, spoon some green chile sauce over the enchiladas and cover pan with foil. Bake for 15 minutes, until heated through. Remove foil and sprinkle with remaining 4oz cheese, bake another 10 min. Serve with sour cream, avocado slices, black olives, and hot sauce, along with extra green chile sauce at the table for passing.

 

Ole!

 

– Alison

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