Rotisserie Chicken….one of the best inventions since slice bread. I love this inexpensive and totally versatile chicken, quick fix meal option. If I were a busy person (which I’m not) and I didn’t have as much time as I do to cook, I would probably buy one of these chickens every other week. The possiblities of using this precooked wonder is an endless array of dishes that has my mind swimming with the possibilites. Anyway I bought one this week that looked like this…
And I turned it into a heaping plate of this…(which I think would have been about a cup more had I not been popping pieces in my mouth as I was shredding it, it’s hard not to!)
You can use the shredded chicken in any salad, pasta, caserole, rice dish or any way you like. It’s quick and easy and definitely tasty. Now my Chicken Enchilada dish using shredded rotisserie chicken, isn’t quick but it is fairly simple. I happen to like both red sauce chicken enchiladas as well as green sauce enchiladas, which is why I thought, why not have both sauces in one dish?
I wasn’t sure about posting this recipe initially, as I’m very fussy about how my photos turn out and I wasn’t at all satisfied with my final picture of the chicken enchiladas served up on the plate. Despite my best efforts to plate the dish up neatly and make it presentable and photogentic, it tuned out a big gooey mess. But it did taste good. Really good! After much deliberation and convincing from my husband (who said “It tasted too good, not to share”) I decided to post it anyway, after all I did spend a good portion of my day making it and taking the step by step pictures for the recipe. So while my photographs may not be what I envisioned, the dish tasted exactly what I was going for- Delicious!
Enchiladas with Red & Green Sauce
3 cups shredded chicken (pan fried chicken breast of rotisserie)
2 poblano Peppers
1 (10oz) Can of Condensed Cream of Chicken Soup
1/2 tsp cumin
8 oz Roasted Red Bell Pepper
4 oz tomato sauce
1/2 tsp chilli powder
1 chipotle pepper (optional)
2 cups of Cheddar Jack cheese (shredded)
1/3 cup of Sour Cream
Salt to taste
6 Tortillas (Corn, Flour, Wheat what ever you like)
Sliced Olives and chopped green onion for garnish
– Start by roasting the poblano peppers, these are what will give the green sauce its color. Place them in a baking tray and stick them under the broiler on high. Keep a very close eye on them, it takes only about 3-4 minutes on each side for them to get blistery & develop black spots.
– As soon as you take the roasted peppers out of the oven, put them in a bowl and cover it with cling film. The steam will help losen the the skin making it easier to peel off.
– In the mean time, heat a can of condensed cream of chicken soup along with half a can of water to losen it up.
– Peel the skin off the roasted poblanos and remove the stalk the seed. Rinse to clean them.
– Place the cleaned roasted poblanos in a blender. Add the warm cream of chicken soup and 1/2 teaspoon of ground cumin and blend into a smooth sauce.
– Return the sauce into a saucepan you heated the soup in and bring it to a boil. Then add a heaping half cup of cheddar jack cheese or any kind you like to the sauce and turn the heat off.
– At this point, pour half the sauce into a bowl and save it for later.
– For the second sauce drain some jarred roasted red peppers…or you can roast your own the same way we did the poblanos. Add them to the blender with 4ounces of tomato sauce, 1/2 teaspoon of red chilli powder and 1 chipotle pepper (for some heat) and blend till it’s all smooth.
– Transfer the mix into a sauce pan and bring it to a boil. Then turn the heat off.
– Add a 1/3 of a cup of sour cream to the sauce and mix well.
– To assemble the enchiladas, start by pouring the green sauce we reserved earlier in the bottom of your baking dish.
– Then fill and roll your tortillas with the green sauce chicken mix and lay them in a row in the dish.
– Then spoon the red sauce over the top of the enchiladas.
– Top the dish with plenty of grated cheese and garnish with sliced black olives and some chopped green onions.
– Bake at 375F for about 15-20 minutes till the cheese is all melted and bubbly.
– Serve hot with some sour cream….mmmm.