So far I have one knock-em-out dish that I can make in my sleep – in fact I pretty much did make it in my sleep this last weekend on a lazy Sunday afternoon! Sam Zien (Sam the Cooking Guy from Discovery Health) put this recipe for chicken enchiladas in his aptly-named cookbook Sam the Cooking Guy: Just a Bunch of Recipies. His book and TV series are full of simple, easy food, the kind of thing that’s perfect for feeding a family on a weeknight – nothing has to be prepared the day ahead, and shortcuts abound.
The key to making these enchiladas fantastic is improvisation, and the key to make them easy is a rotisserie chicken from the grocery store. To make this recipe happen, all you really need are tortillas, chicken, salsa, cream and cheese. Anything beyond that is purely optional and open to interpretation. Green chilies and chipotles in adobo sauce are listed in Sam’s recipe, but I can’t remember the last time I actually incorporated them. You could even sauté up some corn or other veggie and toss it into the filling if you’d like a little more health value in there. M and I tend to like the simplest version of this recipe piled high with whatever we like (for me sky-high guacamole and sour cream, and for M he goes for a little more kick in some hot salsa, and of course guacamole).
So here goes my version of this recipe – I call mine “White” Enchiladas, because it reminds me of white chili compared to the bulk of other recipes out there.
adapted from Sam the Cooking Guy
1 shredded deli rotisserie chicken
1 can Salsa Verde (also called Tomatillo Salsa)
Flour Tortillas (whatever size you prefer – if you want them to look like packets, go really big and fold up the ends, if you want taquito-looking rolls, go small)
1 pint (16 oz) heavy cream
1.5 cups cheese (I prefer Sam’s suggestion of Monterey Jack, as it comes together white and lovely, but go for any shredded cheese you love)
Sautéed veggies (like bell pepper, onion, corn, etc)
- Preheat the oven to 350 degrees Fahrenheit.
- Dump the chicken and salsa into a bowl, add any additional fillings you like, and give it a stir.
- Pour half of the cream into the bottom of your baking dish (9×13 works well).
- Portion the chicken mixture out and roll them up into as many tortillas as you can fit in your baking dish (depending on the size you go for with the tortillas, you might fit as little as 5 or as many as 8).
- Sprinkle the cheese over the enchiladas, and pour the remaining cream over the top.
- Toss in the oven for 30 minutes & VOILA!
*A useful trick from Sam is he submerges the tortillas in some chicken broth before wrapping up the filling. I find this isn’t necessary unless your tortillas are a little dry, as this helps them roll into pretty enchiladas.
If the amount of dairy in this recipe is a bit scary to you, I’d also highly recommend the Quick and Easy Baked Flautas over at Spoon Fork Bacon. They’re delicious, use significantly less cheese & no heavy cream… However, I think Sam’s makes for better leftovers later in the week (but aren’t all things covered in cheese?).
Buena suerte en la cocina! (Good luck in the kitchen!)