This recipe gets rave reviews at my house. Perfect comfort food with great flavor without risking eating the entire bowl of chips and salsa at a restaurant! By not rolling an enchilada you eliminate a lot of carbs and time. This recipe has just enough tortillas to give you the taste and texture you just might be craving.
That brings me to today. Cooking at my parent’s house. Trying to get them out of a food rut! Daddy only orders fajitas at a Mexican restaurant and says he likes “other things” too. What those might be we have no idea. He really only likes about 10 items of food and would be happy to eat only that all the time! So lets see. Chicken. Check! Cheese. Check! Not crazy about avocados. Opps!. Eats red hot sauce not sure about green. Opps! I may be way out on a limb. Which got me to thinking. He might like it with his favorite red salsa. Eliminate the salsa verde and use a mild red salsa. That is an idea for next time.
- 1 rotisserie chicken, deboned and diced/shredded
- 1 can (4.5oz.) chopped green chilies
- 3-4 handmade style corn tortillas
- 2 cups shredded Mexican Cheese Blend
- 2 avocados, peeled and diced
- Greek Yogurt for serving
- Cilantro for garnish
- 2 TBL butter
- 3 garlic cloves, minced
- 1 TBL flour
- 1 ¼ cup chicken stock, low sodium
- 2 tsp. of cumin
- ½ cup cilantro, chopped
- 1 cup mild Salsa Verde
- ½ cup Greek yogurt (full fat)
- Preheat oven to 375 degrees. Gather your ingredients.
- In a medium saucepan, melt butter. Add garlic and sauté for l minute on medium heat. Wisk in the flour and cook for about 1 minute more. This is making your roux. Add the chicken broth and cumin. Bring to a simmer. Remove from heat and stir in the Greek yogurt, Salsa Verde and cilantro. Stir until all incorporated and somewhat smooth.
- Prepare a 7x9-baking dish with oil. Add about ½ cup sauce to the bottom of the pan. Spread out until bottom of the baking dish is evenly coated.
- Cut one tortilla in half. Place 1 tortilla in the bottom of the baker and place the half tortilla with the cut side to the edge of the pan. If the pan is bigger you will need another tortilla. Use your judgment. Also if you are splitting the recipe into 2 freezable containers you will need the extra tortilla.
- Over the tortillas make a layer of half the chicken. Then place 1 cup of the grated cheese and another ½ cup of the sauce.
- Take the remaining 1½ tortilla in the pan placing the half tortilla at the opposite end of the pan thus switching the next layer on top.
- Next take the green chilies sprinkle them evenly over the top of the tortillas. Spreading them out to go across the pan.
- Now put the remaining chicken on top of the green chilies. Pour the remaining sauce over the chicken. Top with remaining cheese.
- Bake for 25-30 minutes until cheese melted and brown on top.
- Remove from oven. Let sit for 5 minutes before cutting.
- Prepare avocado. Dice.
- Serve and top with diced avocado and dollops of Greek yogurt. Garnish with cilantro
Calories 303 |Fat 13g |Carbs 7g |Fiber 1g |Sugar 3g |Protein 37g
RAVE reviews at my parent’s house too. Even from my dad. Ok not raving, but “yup its good. Might like red sauce better”. Well that IS a rave review coming from him. Mother was nuts over it and only let me share a serving with her for dinner because she ate another serving in the afternoon! (Yes we had it for lunch and dinner). That way she could save two servings in the freezer. (Oh it freezes fabulously.) I assured her that I would make it again to freeze before I left.
I did find out that all rotisserie chicken and all Salsa Verde are NOT created equal. Chicken was much saltier and the salsa was much hotter than the one I normally use. Which is what you ask? Frontera’s Tomatilla Salsa. I have found that all of Rick Bayliss’ salsas that I have used are not overly salted thus letting the ingredient flavors shine.
So if you do not have a source for a rotisserie chicken that has balanced seasonings, short of roasting one yourself, you can use 4 cups of cooked chicken thighs and breasts.