Salsa Verde Enchiladas
Prep Time: 30 minutes
Cook Time: 30 minutes
It's always great to cook a meal from scratch, but sometimes we need something quick and convenient. This recipe does just that with a manageable ingredient list and requires only 30 minutes to cook. Prepping for and assembling the enchiladas does take a little time, but purchasing a cooked rotisserie chicken at the store cuts down on prep time tremendously! Buying canned sauce and salsa and adding a few ingredients to jazz it up is a huge time saver, compared to making a salsa verde sauce from scratch.
For the Salsa Verde Sauce
- 1 (28 oz.) can green chile enchilada sauce, mild
- 1 (16 oz.) jar salsa verde, mild
- 1/2 small yellow onion, roughly chopped
- 3 cloves garlic, cleaned
- 1 tbsp. minced cilantro
- 1 tsp. sugar
- 2 tbsp. oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
For the Enchiladas
- 1 store-made cooked rotisserie chicken, all meat taken off the bone, skin removed, shredded
- 3 cups Mexican 4-cheese, shredded
- 12-16 corn tortillas
- Salsa verde sauce
Light and preheat your Bull Pizza Oven to 350°F or Bull's Gas Grill with Bull's 15-in. Pizza Stone placed in center, lighting two outside burners for indirect heat to 350°F. Click here to review how to build a fire.
Place the onion and garlic in a food processor and blend until a liquidy paste forms. Scrape the sides a couple times during the process.
Place a saucepan on medium-high heat.
Add oil, onion/garlic mix and saute for five minutes until all the liquid has cooked off.
Add the enchilada sauce, salsa verde, sugar, salt and pepper and cook for another 5 minutes.
Add the minced cilantro, taste and add more salt and pepper if needed.
After ten minutes, turn the heat off and set the sauce aside.
For the Enchiladas: In a large bowl, place all the shredded chicken, 1 cup of shredded cheese and ½ cup sauce and mix well. Taste mixture and season with salt and pepper, if needed.
Create assembly line of ingredients to make enchiladas: stack of tortillas, clean plate for sauce-soaked tortillas, salsa verde sauce, shredded chicken mix, bowl with remaining 2 cups shredded cheese and baking dish for enchiladas.
Add 1/2 cup sauce to coat the bottom of 9 x 13-in. baking dish.
Dip the corn tortillas in the sauce to soften, one at a time, and place onto a clean dish.
Take a sauce-soaked tortilla, add chicken mix, carefully roll and place into baking dish, seam side down. Repeat until all the enchiladas are made.
Add the remaining sauce to the top of enchiladas. With your hands, carefully push down on the enchiladas to submerge under the sauce.
To finish, add remaining 2 cups of the cheese to cover the enchiladas and sauce. If you like, add black olives or whatever fun topping you desire before baking.
Take a piece of foil and spray Bull's Non-Stick Spray to the bottom of the sheet.
Place the coated foil onto baking dish and crimp sides to cover.
Place the enchiladas into the pizza oven or on top of the pizza stone, lid closed and allow to cook for 20 minutes.
For the last 5-10 minutes, remove foil to brown the cheese. If cooking in the pizza oven, keep a close eye to make sure the top does not burn.
Allow the enchiladas to sit for about 10 minutes before serving.
Recipe from Bull Outdoor Products.