Recipe by Redemption Hill
photo by Rachel Lyn Photography
Serves 8
enchilada verde sauce - need lots to cover! 1 rotisserie chicken – shredded 1 tsp coriander ½ tsp red pepper flakes salt 16 6-inch corn tortillas 1 cup crème fraîche or sour cream 2 tbsp milk 1 red onion sliced cilantro 1 ½ cup cheese: queso fresco, cotija or mexican blend of shredded cheese
Preheat oven to 425°F. Toss shredded chicken with coriander, red pepper flakes and ½ cup green enchilada sauce. Fry tortillas in a bit of oil on both sides until they begin to crisp. Remove excess oil by patting tortillas dry with a paper towel. Create a thin layer of enchilada verde sauce at the bottom of your pan. Fill each tortilla with some shredded chicken and roll the enchilada placing seam side down into a rimmed baking sheet/pan. Place enchiladas snugly side by side in the baking pan. Top with remaining green sauce (should be mostly covered) and cheese. Bake until the cheese is browning and the sauce is bubbling (approx. 25 min). Top with crème fraîche/sour cream, cilantro and sliced onion. Serve immediately while everything is piping hot!
