Friday, March 25, 2011

Las Enchiladas Gatos

I did it. I fed 10 people. It was easy. It wasn't stressful and no one got sick (a major accomplishment!).
I like to toot my own horn and TOOT TOOT I make good enchiladas. I named this Las Enchiladas Gatos is because B and I had a gathering to watch the Arizona Wildcats kick some major basketball booty...keep it going Cats! (Don't worry these are Chicken Enchiladas...not gatos!)

I used the recipe for Juan-Carlos Cruz Chicken Enchilada Verde and adapted it to fit my skill and time level (there is nooo way I am going to make my own tomatillo sauce!) I doubled this recipe to make two pans and used a Chipolte Salsa for the second batch and I am sure I used more cheese than this recipe calls for!

Las Enchiladas Gatos

1 Jar of Tomatillo Salsa (I bought mine from Sunflower Market)

2 tablespoons olive oil
1 Pre-Cooked Whole Chicken
1 medium red onion, chopped
1 Jalapeno, chopped
3 cloves garlic, crushed
2 (4.5-ounce) cans chopped green chilies
1/2 teaspoon ground cumin
3/4 cup Mexican beer
6 (6-inch) flour tortillas
3/4 cup shredded reduced-fat sharp Cheddar
1/2 cup reduced-fat shredded Monterey Jack
Sour cream, for garnish
Pull and Shred the Chicken - Set aside

Fixin' the Filling:
Heat olive oil in a large non-stick skillet. Add onions, jalapeno and saute, then add garlic and saute for 1 minute or so.

Add chicken, chilies, cumin, mix it all up and saute for 2 minutes.

Add beer and bring to a simmer; cook until most of the liquid has evaporated. Set aside.
Roll 1/2 cup of the filling into each tortilla and place in a casserole dish.
Repeat for remaining tortillas and filling.

Pour sauce over rolled tortillas and bake for 20 minutes. Remove from oven and top with shredded cheeses. Return to oven for 10 minutes or until cheese is melted. Remove from heat, top each serving with 1 teaspoon sour cream, and serve.

Servings: 6


Anonymous said...

yum yum! where is the picture

Sara C. said...

:) Have to get that iphone working again!!!!