Roasted Chicken Enchiladas

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Roasted Chicken Enchiladas

Source: Adapted from the Roasted Pork Enchiladas recipe found on Foodnetwork.com by Emeril Lagasse, 2000. Available online.

Ingredients:

2 C. chicken stock

1 C. salsa verde

1 C. sour cream

Salt and pepper

12 corn or flour tortillas

2 T. olive oil

1 lb. shredded monetary jack, pepper jack, or cheddar cheese

Handful of cilantro leaves

1 rotisserie chicken

1 onion

7-8 oz (large can) chopped green chilies

Preparation:

Shred the chicken into bite-size pieces. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. In a mixing bowl, combine the chicken, onions, chilies and ½ lb of the cheese. Season with salt and pepper. Mix thoroughly.

Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil.

In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.

Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.