Casserole Craze Part II

Ok... I promised. Here is number II!



So there is this thing at the grocery store called a rotisserie chicken? Ever heard of it? Ever bought one? They may be my second favorite thing in the world... Besides shoes... And Gabe... so lets make it third favorite.

Now that I am contributing to society full-time... I am exhausted at night. Insert a rotisserie chicken and some other stuff... and voila!! Tomatillo Chicken Enchiladas... on a weeknight! And yes I know.. enchiladas are not technically a casserole.. but you cook them in one pan.. .thats a casserole to me!

These puppies are pretty delicious if I do say so myself... here is what you need:

Ingredients:
half a rotisserie chicken
greek yogurt-plain
sour cream
5-6oz thawed frozen spinach (excess water squeezed out)
oregano
red pepper flakes 
S&P
cotija cheese (in the specialty cheese case- it looked fun..so I bought it)
small flour tortillas
can of tomatillo enchilada sauce (the green stuff)

First things first.. you must "pick-the-chicken." The picture below shows you my method.. (almost) mess-free. I pick the whole chicken at once even though I only used half of it (the other half- perfect topping to a frozen spinach & feta pizza later in the week). So here is my method...

Leave the chicken in the bag! Discard bad parts to a grocery sack & the deliciousness into a bowl! EASY!

Put the desired amount in a bowl (I used a little less than half for 5 enchiladas). Then I put about a 1/2 cup of greek yogurt & the same of sour cream in the bowl. Double-check you do not have vanilla greek yogurt... that would not mesh well.

Add in the frozen spinach and spices to desired amount. ( I did tsp of oregano and a few sprinkle of red pepper flakes). Stir together then crumble some of this awesome creation in...

This cheese reminds me a lot of feta. So if you cannot find it, use feta or queso fresco. Same diff.

Mix together and spoon into flour tortillas. You can nuke your tortillas for a few seconds to make them more pliable. I filled mine pretty full.. but it all works out in the end.

YUM.

Once you have all your enchiladas rolled, pour the can of enchilada sauce over the top. If you want a thicker sauce, mix your enchilada sauce with a little mexican crema (or sour cream). Either way I think would be stellar. Then crumble more the cotija on top as noted below...

Bake at 375deg until the sauce is bubbling & cheese is an amazing golden color... which conveniently just enough time to make... Mexican Rice!

Here is my recipe for rice:

Ingredients:

1 Tb butter

1 c. rice

1/3 palmful cumin

1/3 palmful chili powder

2 small dashes of cinnamon

S&P

2 c. chicken stock

Toast rice in butter for a few minutes. Add in all spices and toast until fragrant. Add in chicken stock and simmer, covered ~20minutes. It will make your house smell edible!

Serve enchiladas with a scoop of rice... and a margarita if necessary.. after all..it is Monday! 

Hasta Luego!

Xo- Karl 

Leave me a message if you make these or any of my recipes and let me know what you think!