Chicken Enchiladas with Corn Salad

by GreatMeals
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Chicken Enchiladas with corn salad

What do you guys do 🤔 with leftover rotisserie chicken 🍗?  There always seem to be leftovers whenever we buy a chicken!  Today we are going to use our leftovers to make enchiladas with a salsa verde 😋 and roasted corn salad.  It’s a quick weeknight recipe and the corn salad can be done with frozen corn 🌽 so makes it an easy side dish!  Thanks @jocooks for your fabulous Mexican street corn salad recipe!  Let us know what your favorite use of leftover chicken is 😬

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Chicken Enchiladas with corn salad

Chicken Enchiladas

FacebookTweetPinYummly What do you guys do 🤔 with leftover rotisserie chicken 🍗?  There always seem to be leftovers whenever we buy a… Chicken Enchiladas, SalsaVerde, Salsa, SourCream, Avocado, Corn, CornSalad, Salad, MexicanFood, MexicanCuisine, Onions, Guacamole, Tortilla European Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1-1/4 lb Shredded Rotisserie Chicken
1 lb Fresh Tomatillos, husked, rinsed, and cut into quarters (use canned if you can't find fresh)
1 Small White Onion, peeled and chopped
1 Clove of Garlic, peeled and chopped
2 Serrano Chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 Tender Stems of Fresh Cilantro, with leaves, roughly chopped
Salt to taste
½ Cup Neutral Oil, like canola
12 Large Yellow Corn Tortillas
1 Cup Crumbled Queso Fresco or Feta Cheese
1 Cup Crème Fraîche or Sour Cream
1 Medium-size White Onion, peeled and chopped 

Serve with torn up cilantro and lime wedges

Instructions

1. Heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
 
2. Prepare tortillas: Microwave the stack for 10-20 seconds to soften them up.  Keep the stack covered with a kitchen towel to keep them moist as you take each one to roll up with the filling
 
3. Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
 
4. Transfer to oven and bake until sauce bubbles, about 10-15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion and cilantro, then serve immediately with lime wedges

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