keviniscooking.com

I love the roasted chicken you can get at Costco. They smell incredible and taste just the same. The white meat is super moist and delectable. I use the white meat for the enchiladas and reserve dark meat for a salad or soup. The carcass gets put in a pot for a stock. I’ll post that recipe later this week, too.

Filling:

• 1 roasted chicken, white meat, shredded
• 7 oz can chopped green chilis
• 1/2 round of Cacique Cotija cheese (part skim milk cheese), crumbled
• 1 15 oz can of pinto beans, drained
• 1 cup cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 1 onion, diced fine

Preheat the oven to 350˚ F. Place the filling on the tortilla length wise and roll up, this filling should make about 10-12 (distributed evenly). Place the rolled tortillas in a 13″ x 9″ baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the following sauce on the bottom:

• 12 flour or corn tortillas (medium size)
• 28 oz can Las Palmas Green Chili Enchilada Sauce
• 1 cup Sharp Cheedar cheese, shredded
• 1 cup Monterey Jack, shredded
• chopped fresh cilantro to sprinkle as garnish

Bake for 30 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.

Tags: chicken, enchiladas, green chilis

This entry was posted on Wednesday, January 27th, 2010 at 10:00 am and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.