CHICKEN ENCHILADAS VERDE

3 Chicken Breast Halves (skinless boneless, cubed)

1 Onion (diced)

2 tablespoons Olive Oil

1-2 teaspoons Fajita Seasoning*

6-8 10-inch Flour Tortillas

4 oz. Cream Cheese

12 oz. Enchilada Verde Sauce (see Roasted Tomatillo Salsa recipe below)

1 cup Cheddar or Monterey Jack Cheese (shredded)

*Fajita Seasoning - You can use a good quality Lemon Pepper seasoning, but I prefer to use the Fajita Seasoning that is mixed and packaged from the  Olde Town Spice Shoppe .

Prepare Chicken:

- In an iron skillet, heat the olive oil on medium-high heat, and saute the onions.
- Add the cubed chicken and lightly sprinkle with Fajita seasoning.
- Saute until onions carmelize and the chicken begins to brown.
- Remove from heat and cool.
- With two forks, shred the chicken.

Prepare Enchiladas:

- Spray a 3 quart rectangular covered baking dish lightly with oil.
- On a flat surface, take each tortilla, and place 2 tablespoons of shredded chicken about 1 inch wide down the middle of the tortilla. Place 4-6 small cubes of cream cheese on the chicken. Roll each filled tortilla tightly, and place them in the baking dish with the seam side down.
- Pour the Verde Sauce over the tortillas in the baking dish until about half covered.
- Sprinkle 1 cup of shredded Cheddar or Monterey Jack Cheese over the enchiladas.

Bake at 350 degrees F for 25 minutes until the sauce is bubbly.
Cover and bake for an additional 10 minutes.

Serve with Yellow Rice, Refried Beans, and sour cream.

Roasted Tomatillo Salsa  

 - Enchilada Verde Sauce

       1 lbs. Tomatillos (husked and rinsed)

       1 clove garlic (minced)

       1 hot green chile pepper (seeded and chopped), optional

       1 small onion (diced)

       2 tablespoons lemon or lime juice

       1 teaspoon salt

       1 teaspoon sugar

       up to 1/2 cup water

• Preheat the broiler, and line a baking sheet with foil. With the tomatillos on the sheet, roast until darkened and softened on one side, about 4 minutes. Turn them over and broil on the other side for 4 to 5 minutes more. Let cool completely.
• Place the tomatillos and any juice into a sauce pan with the garlic, chile pepper, onion,  lemon juice, salt, sugar and 1/4 cup water and simmer for 5 to 10 minutes. Let cool . Using a hand blender, coarsely puree leaving the mixture a little chunky. Add up to an additional 1/4 cup water to thin the salsa if needed.
• You can extend your Verde Sauce by adding Cream of Celery soup and 1/2 cup water, if needed.

*Hint: You can use a prepared Enchilada Sauce or Verde Sauce.

Preparation Time: about 30 to 40 minutes
Serves 2-3

DavidLee Recipes © 2010