Wool & Flax

Friday, September 16, 2011


I know there are people out there that don't like leftovers.  I am not one of them, and thankfully I don't live with one of those people.  I am usually quite thankful for leftovers, whether it be because I've had a long day at work and am tired, or because we have something to do after dinner and I don't want to rush to cook.  I have no problem sticking yesterday's dinner in the microwave and making it tonight's dinner.  But sometimes it's nice to revamp last night's dinner and make it something completely different, so that it doesn't really feel like leftovers.  That's what I did with a rotisserie chicken and bag of steamed corn this week: they became Green Chili Chicken Enchilladas. 

Here's the scoop:
Half of a rotisserie chicken, meat shredded
5 oz. steamed sweet corn
2 oz. diced green chilis (more if you like)
1 small onion, chopped
1 clove garlic, minced
1 15 oz. can chicken broth/stock
1/4 C AP flour
1 tsp cumin
Salt & pepper
1 jar (2 C) salsa verde
Cilantro, chopped (unless of course you're one of those people who can't stand the stuff, which I will pardon, but I'll feel sorry that you're missing out :))
Corn tortillas
2 C Cheddar-jack cheese (or whatever you like)

Preheat oven to 350 degrees. 
For the filling: In a saucepan, heat 1 Tbsp oil over medium heat.  Add chopped onion and saute until translucent, ~7 minutes.  Add chiles, garlic, and cumin and allow to saute for 1 minute, or until fragrant.  Add flour, stir to coat, and cook 1 - 2 minutes.  While whisking, slowly add chicken broth to make the veloute.  Continue stirring until sauce thickens.  Add shredded chicken, corn, and 1 cup of salsa verde.  Stir in chopped cilantro to taste (I like a lot, but add however much you like).  Season with salt and pepper to taste. 
Tortillas: If you have a gas stove, heat tortillas over the flame until soft.  You can also do this in an electric stove using the broiler setting.  Just pay attention!  If you want an easier way to soften the tortillas, place several between a damp paper towel and microwave for 30 seconds. 
To assemble: Coat the bottom of a 9 x 13 baking dish with about 1/2 C of salsa verde.  Add a small amount of filling to each tortilla, top with a sprinkle of cheese, and roll in the sides, placing seamside down in baking dish.  Continue in this fashion until you have filled your baking dish - but don't overlap.  Top the entire thing with remaining salsa verde, and the remaining cheese.
Bake for 30 minutes, or until cheese is melted and browned.  Top with sour cream, more salsa, cilantro, or whatever your favorite toppings might be.
Serve with rice.

G$ loved this meal, so make good use of your leftovers, and ENJOY!

No comments:

Post a Comment