Cooking Classics: Charred Salsa Verde Chicken Enchiladas

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Cooking Classics

The Technique

Charred Salsa Verde Chicken Enchiladas

Chicken enchiladas are a wonderfully delicious main dish entree that may be served when entertaining guests or any night of the week for your family. Cooked, shredded chicken is a component used to prepare this particular recipe & I encourage you to try my method for boiling a whole bird ahead of time, pulling the meat from the bones & portioning it into 1 cup increments. It may be stored in the freezer for up to one month & thawed in the refrigerator overnight for use at your convenience. Charred Salsa Verde filled with roasted tomatillos is the other item that may be prepared up to a day in advance to make assembling the enchiladas straightforward. Commercial corn tortillas are a quick way to streamline this comforting classic as well. To prevent them from tearing during the rolling procedure, use a fresh batch that has not been refrigerated in advance. This authentic Mexican recipe is truly tasty & well worth your attention indeed. Learn how to make a family meal favorite with my detailed instruction. 

Southern-Hostess-Recipe-Charred-Salsa-Verde-Chicken-Enchiladas-How-Do-You-Make-Chicken-Enchiladas-Rebecca-Gordon-Editor-In-Chief-Chef-Buttermilk-Lipstick-Cooking-Class-RebeccaGordon-Pastry-Chef-Gardener-Birmingham-Alabama

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makes 4 servings

2 cups cooked, shredded chicken, chopped & divided
2 cups Charred Salsa Verde, divided
1/4 tsp kosher salt
4-oz cream cheese, softened
1 cup shredded Monterey Jack cheese, divided
8 {5-inch} corn tortillas
Garnishes: Cilantro, chopped onion & jalapeños

Preheat the oven to 375 degrees. Combine 1 1/2 cups of the chicken, 1/2 cup Charred Salsa Verde & the salt in a small bowl. Stir together the cream cheese & 1/2 cup Monterey Jack cheese in a large bowl, then fold in the chicken mixture until evenly blended.

Lightly grease a 7 x 11-inch baking dish. Spread 1/2 cup Charred Salsa Verde in the bottom of the dish. Portion the chicken & cheese mixture evenly between the corn tortillas & place them in the center of the dish. Sprinkle the remaining 1/2 cup cooked chicken on both sides of the tortillas filling the space that remains. Drizzle a bit of the remaining Charred Salsa Verde over the chicken. Spread the remaining Charred Salsa Verde over the filled tortillas. Sprinkle the remaining 1/2 cup Monterey Jack cheese down the center of the filled tortillas. Bake 25 to 30 minutes or until the cheese melts. Remove from the oven. Garnish, if desired. 

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{testing notes}

How To Make Charred Salsa Verde Chicken Enchiladas

A smidgen of cream cheese offers wonderfully smooth texture to the enchiladas. In order to provide a pleasing appearance to the dish, I assembled it a bit differently so that when you are entertaining, it makes a lovely presentation. First, place the filled tortillas in the center of the dish, then add a bit of the chicken & Charred Salsa Verde on both sides of them to create a symmetrical appearance. As the enchiladas bake, some of the cheese mixture will expand but you will still have a beautiful looking entree to offer guests.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

A standard cookie scoop makes filling the corn tortillas quick & effortless. Approximately 4 portions of the mixture will fit in the center of each one. 

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No. 2

Lightly grease a 7 x 11-inch baking dish. Spread 1/2 cup Charred Salsa Verde in the bottom of the dish.

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2a

Portion the chicken & cheese mixture evenly between the corn tortillas & place them in the center of the dish. 

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2b

It will be a snug fit.

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No. 3

Sprinkle the remaining 1/2 cup cooked chicken on both sides of the tortillas filling the space that remains. 

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3a

Drizzle a bit of the remaining Charred Salsa Verde over the chicken. 

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3b

Spread the remaining Charred Salsa Verde over the filled tortillas. 

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No. 4

Sprinkle the remaining 1/2 cup Monterey Jack cheese down the center of the filled tortillas. 

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4a

Bake 25 to 30 minutes or until the cheese melts. Remove from the oven. Garnish, if desired. 

The Tune
“I’m Glad There Is You” Sarah Vaughan

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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