Chicken Enchiladas

Lately, I've been experimenting with dinner dishes that you can make over the weekend and pop in the oven during the week to have dinner ready in a flash.  The reheat thing always does something a little wacky to the food, so I find it best to prep the dish to the point right before it goes in the oven, then cover it and foil and cook within a day or two. 

This approach works particularly well with chicken enchiladas.  Here's a great recipe for chicken enchiladas using a tangy salsa verde-type sauce rather than the traditional red.  Just come home, pop it in the oven, and viola!  Dinner.  See how amazing you are?  Yes, the talk of the town.  :)  Enjoy!

Ingredients
9 large soft flour tortilla shells
2 tablespoons of butter
1/2 cup onion, diced
4.5 oz of diced green chiles
1 teaspoon of cumin
1/4 teaspoon of red pepper flakes
1/2 cup of cream of mushroom condensed soup
1/2 cup of sour cream
2 chicken breasts, cooked and shredded
2 tablespoons of milk
1/2 cup of crumbled queso fresco
15 oz can of green enchilada sauce
3/4 cup of pepper jack cheese
2 tablespoons of cilantro, chopped

Preparation
1.  Heat one tablespoon of butter in a large skillet over medium high heat.  When butter has melted, add 1/2 cup of diced onion.  Cook until onion is tender, about 8 minutes.  Add the diced green chiles and cook for another 2 minutes. 

2.  Lower the heat to medium and add the sour cream, mushroom soup, cumin, and red pepper flakes to the skillet.  Heat for about 3 to 5 minutes until smooth and blended.

3.  Take half of the sauce in the skillet and place in a small bowl.  With the remaining sauce in the skillet, add the 1/2 cup of crumbled queso fresco and shredded chicken.  Cook for two minutes until cheese has melted.

4.  Butter a large baking dish (9 x 13) and heat oven to 350 degrees.  Place about a 1/3 of a cup of the chicken mixture in the center of a tortilla. 

5.  Fold the tortilla in half, sliding the top side along the bottom to smush the chicken mixture.  Then roll the tortilla and place in the baking dish seam side down.  Continue with remaining tortillas.

6.  Cover the tortillas with the green enchilada sauce.

7.  Add two tablespoons of milk to the reserved 1/2 of the sauce.  Mix together until well blended and sauce has a thinner consistency.

8.  Top tortillas with the cream sauce (no points for presentation here... more about functionality because the cream sauce will spread as it heats). 

9.  Then top with the 3/4 of a cup of pepper jack cheese. (if saving for later, top with foil and continue with step 10 when you are ready to cook for dinner)

10.  Cook in the oven for 30-40 minutes until cheese is bubbly.  Remove and allow to cool for 8 minutes.  Cut , top with cilantro and serve immediately.