First the winner – congrats to Aubrey, the official winner of MPMK’s very first giveaway! Enjoy your $35 CSN gift code and come back to let us know what you got. Thank you to everyone who participated and made MPMK’s first giveaway such a success.
Now on to the chicken dinner. Not one, but two, of my friends have welcomed beautiful baby boys into the world in the last 2 weeks. So this weekend the hubs and I made a triple batch of our favorite freeze and eat food, Salsa Verde Enchiladas (one for each of our friends and one for us, of course).
This meal is super simple, freezes and travels great, and tastes REALLY good. If you don’t happen to want 3 trays of enchiladas (don’t be so sure though, I’m telling you they are yummy) obviously just divide the ingredients by 3. Don’t be too worried about proportions, you really can’t go wrong with this one.
6 Anaheim chiles
6 – 7 chicken breasts
1 1/3 large blocks of Monteray Jack cheese (~ 2 2/3 lb total)
18 oz sour cream
Two 24 oz jars of salsa verde
21 – 24 tortillas
Step 1: Roast about 6 Anaheim chiles in the oven. Lay your chiles on a sheet of foil and turn your oven’s broiler on high. Set your timer to check the peppers every 5 minutes or so and flip them when one side is good and charred. When both sides are charred take them out.
Put the peppers in a bowl covered with a dish towel and let them rest for 15 – 20 minutes. Once the chiles are cool, peel off the charred skin and remove the seeds. Roughly chop them and set aside.
Step 2: Grill the chicken. Just throw 6 – 7 chicken breasts on the grill and cook ’till they look like above. Have I made you hungry yet? Click through for the rest of the recipe.
Step 3: Grind the chicken in a food processor. You want the finished product to look like the picture above.
Step 4: Shred a lot of cheese. The more cheese the better (of course) so feel free to use as much as you like. For 3 pans we used about 1 1/3 bricks of Monteray Jack.
Step 5: Mix everything together. To make the filling, simply mix together the chicken, chiles, and cheese with the sour cream and 1 1/2 jars of of salsa verde. Make sure to reserve a little of the cheese for the top.
Step 6: Roll the enchiladas. Start by pouring some of the remaining salsa verde into the bottom of the pan. Then fill each tortilla with the filling, roll, and line up in the pan. Lastly, top with the remaining salsa verde.
Step 7: Transport or cook. If you’re bringing this dish to a friend, top the rolled enchiladas with a little more cheese and cover with foil. We delivered ours with instructions on top along with blue corn tortilla chips and salsa.
If you’re ready to eat, put them in the oven at 350 degrees for 25 minutes. Take them out, cover with cheese, and cook for an additional 5 minutes. Get out the placemats
for the kids and margaritas for the adults. Serve with chips and salsa and Mexican rice.