Chicken Enchiladas

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I think everyone has a dish that they enjoy but don’t make very often (or even just an ingredient that rarely finds its way into their grocery cart), for no reason other than it doesn’t come to mind.  For me, this dish is enchiladas.  And my ingredient is green salsa.

To my delight, this Chicken Enchiladas recipe from Cooking Light uses both.

Green Salsa = Salsa Verde!

I made just a few small changes to the recipe:

  • I used 2 cups shredded leftover roast chicken instead of cooking chicken breasts and shredding them (so I was able to omit the first step of the recipe).
  • Since I didn’t have liquid from cooking the chicken breasts, I used 1 3/4 cups low-sodium chicken stock to cook down with the green salsa.
  • I used 6 individual gratin dishes to cook the enchiladas instead of cooking them in 1 large casserole dish.
  • I increased the amount of sharp cheddar cheese to sprinkle on top to 4 oz (about 3/4 cup shredded).

The enchiladas were delicious!  Give them a try if you’re looking for something a little different.

Hope you liked my pictures in this post!  I was playing around with backlighting (where the light source is behind the subject), something I very rarely do since it can be a little tricky to work with…I had fun with it!

Here’s an example of how backlighting and its play on light and shadows can be used to create a very dramatic effect in your photos. 

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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