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Chicken Enchiladas Salsa Verde

If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • servings: 6

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Ingredients

  • 3 cups Green Sauce
  • 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
  • 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
  • 4 cups shredded chicken (from a 3-pound poached chicken)
  • 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese
  • 3 to 4 cups shredded romaine lettuce, washed and dried
  • 6 radishes, trimmed and sliced
  • 1 teaspoon white vinegar
  • Coarse salt and freshly ground black pepper

Directions

  1. Step 1

    Preheat the oven to 375 degrees.

  2. Step 2

    Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.

  3. Step 3

    Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.

Source
Mad Hungry, September 2010

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Reviews (7)

  • 25 Feb, 2014

    Here's your recipe, tkayfree: http://www.marthastewart.com/336764/chicken-enchiladas-with-creamy-green-sau

  • 1 Dec, 2013

    I gave this one star because I made this recipe and saved it to my recipes and suddenly the ingredients are completely different. I am fine if there is more than one recipe for chicken enchiladas, but don't love that the recipe I made is being replaced by a different one. The recipe I used called for mixing tomatillo salsa with heavy cream and cooking and shredding your own chicken. It was insanely delicious! A huge hit. Everyone loved it. I only made it once, would love to make again.

  • 16 May, 2012

    this recipie was really with a winner with my family and will be on our menu often. It was loved by all ages. I often cook for 12 so this is very economical as well. Thanks LSQ! .

  • 15 May, 2012

    On tasting the tomatilo sauce I was a bit concerned that this may not turn out. As I was putting it together and got extra sauce on my fingers I licked them, of course I washed them before preceeding with rolling the others, and the taste came together. It was bright and tangy like it had some sort of citrius. With the salad it completed the whole meal. Delish

  • 4 Jan, 2011

    I poached a local chicken today and made this tonight for my family with a side of beans and rice. We thoroughly enjoyed it! Thank you!

  • 2 Jan, 2011

    It was really delicious! I liked that the green sauce was very fresh tasting, and didn't call for any cumin! My older son doesn't usually like "Mexican" food, and looked disappointed when he heard I was making enchiladas. But he was the first to go back for seconds! I think next time I may add 2 serrano chillis, instead of 2 jalapeno and 1 serrano, I'll do 2 serrano and 1 jalapeno. I also substituted a Mexican blend of cheese (in the zip bag) for the white cheese in the recipe.

  • 19 Oct, 2010

    My husband and I enjoyed this dish - it is a keeper! I skipped making the Green Sauce and instead used Safeway Food Store Brand label for Salsa Verde, which was flavorful and spicey. I did the chicken making chicken salad and Chicken Dumplings with the broth, Delicious and economical. Thank you, Lucinda.