If you don’t care for cilantro and spicy things, or if you’re opposed to green foods in general, here’s your hall pass – you’re excused for today.  The rest of you, please remain in your seats for the duration of the ride.

For as simple as these enchiladas are to make, I am absolutely blown away by how delicious they are.  Truly.  I’m mad for them, I tell you!  MAD!!  A couple beautiful aspects of the dish:  Sendik’s has already done the dirty work of roasting a perfectly good chicken for you.  Also the sauce, which tastes bright and lovely and totally homemade, is nothing more than two cans of enchilada sauce and a hefty bunch of fresh cilantro, pureed in the blender to an irresistible, gorgeous green.  If you like it hotter, toss in a jalapeno for good measure.   I might try that next time.Man alive, these are some good eats.  Although I call them ‘weeknight enchiladas’, they’d be a lovely entree at any Mexican themed dinner party, especially if you’re a no-fuss kind of entertainer.

I just downed the photo shoot.  burp.   S’cuse me.

WEEKNIGHT ENCHILADAS VERDE
Serves: 4-6
Source:  allrecipes.com

2 – 10 oz. cans green enchilada sauce (LaPreferida is on sale, I used the Medium Green Chile)
1 ¼ c. fresh cilantro, chopped (I just used one bunch and saved out a small chunk for garnish)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 ½ c. shredded Mexican cheese blend
12 (6”) corn tortillas (corn are traditional, but LaPreferida FLOUR tortillas are on sale if you’d like to use them instead – but they’d be more like burritos)

Preheat the oven to 400.  Grease a 13×9” baking dish.  Puree enchilada sauce and 1 cup cilantro in blender until smooth.  Combine 1 cup enchilada sauce mixture, chicken, and 1 ½ cups cheese in large bowl and toss to combine.  Season with salt and pepper.

Wrap tortillas in clean kitchen towel and microwave until pliable, 30-60 seconds.  Top each tortilla with ¼ cup chicken mixture and roll tightly.  Arrange, seam side down, in prepared baking dish.  Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese.  Bake until cheese is melted and enchiladas are heated through, 15 – 20 minutes.  Sprinkle with remaining cilantro.  Serve, passing remaining sauce at table.
*NOTE*  LaPreferida Spanish Rice is on sale too; we had this alongside the enchiladas, along with a simple romaine salad (romaine is on sale as well).