30 minutes
Serves 5-6
Ingredients:
1 pre-cooked deli rotisserie chicken
2 cups frozen corn
1 jalapeno, diced
1 cup sour cream (Plain Greek yogurt also works.)
2 Tbsp. milk
2 tsp. salt
2 Tbsp. lime juice
24 corn tortillas
1 cup Mexican Queso Fresco, crumbled
Salsa Verde
12 tomatillos (These are small green 'tomatoes' wrapped in a thin paper husk.)
1 medium onion, peeled and roughly chopped
1 jalapeno
2 Tbsp. lime juice
1 Tbsp. minced garlic
1/4 cup chopped fresh cilantro
2 tsp. salt
Make Dinner:
Begin by making Salsa Verde. Bring 8 cups of water to a boil in a large saucepan. Remove paper husk from tomatillos. Add tomatillos, onion and jalapeno to water and boil for 10 minutes. Drain water and remove stem from jalapeno. Place vegetables in blender with lime juice, garlic, cilantro and salt. Pulse for 30 seconds until salsa is smooth. Set aside.
To prepare enchiladas, first remove skin from rotisserie chicken. Chop breast meat into bite size pieces to equal 3 cups of meat. Combine chicken, corn and diced jalapeno in a large frying pan over medium high heat. Sauté for 5 minutes until heated through. Reduce heat to low and add sour cream, milk, salt and lime juice. Mix well. Remove from heat.
Microwave tortillas on high on a large dinner plate wrapped in a cloth kitchen towel for 2 minutes until soft and pliable. Spoon 2-3 Tbsp. chicken mixture into each tortilla. Roll and place seam side down on a serving plate. Top with green salsa and Queso Fresco to taste. Serve immediately.