Monday, February 18, 2008

Baked Chicken Enchiladas with Salsa Verde

I first had enchiladas with salsa verde in Madrid in 1996. It was my first encounter with tomatillos, and since then I often order them at Mexican restaurants. I've tried my hand at elaborate recipes that involve making your own tomatillo salsa, but lately, as time seems in shorter and shorter supply, I've been looking for shortcuts. This is a good one.

Chicken Enchiladas with Salsa Verde

1 cup chopped onion
1/4 cup cilantro
2 minced garlic cloves
1 7-ounce can salsa verde (can be found at any Mexican grocery store, or even in supermarkets)
1 large chicken breast, cooked and shredded (poach 15 minutes with an onion, peppercorns, and parsley)
1/3 cup cream cheese
1 cup chicken broth
Package of flour tortillas, small or large
1/4 cup monterey jack cheese, with jalapenos, or queso fresco
1/2 tsp. chili powder

Preheat oven to 425.

Combine onion, cilantro, garlic and salsa verde in food processor, process until liquid. Mix shredded chicken and cream cheese, stir in 1/2 cup of the green salsa mixture, reserving the remainder.

Place about 1/4 cup chicken mixture on a tortilla, roll up and place in greased 11x7 baking dish. Repeat with remaining tortillas, pour salsa mixture over all, sprinkle with cheese and chili powder. Bake 18 minutes or until cheese is nice and bubbly.

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