Chicken Enchiladas with a Creamy Green Sauce

This is a dish that is meant to be changed up however you would like it! From vegetarian to chikcen or fish these are easy to use whatever you have on hand in your pantry/fridge. Change up the vegetables from greens to squashes--like butternut cubes or sweet potatoes cubed and parboiled before adding into the tortilla roll. Even yukon gold potatoes would be a good addition...of course beans are a great option...pinto, black beans or kidney beans.....and/or cooked brown rice with cilantro mixed in.....or you can use green onions in the tortillas for a fresher take.  Just use the tortillas and sauce and fill them anyway you'd like! Let me know what you create...I'd love to hear from you.

Chicken Enchiladas with a Creamy Green Sauce

Enchilada Ingredients:

1 rotisserie chicken, remove meat from the bones, and shred (or 2-3 boneless skinless chicken breasts, cooked and shredded)
8-10 whole wheat soft taco size tortillas (medium size)
1 bunch of collard greens (or spinach, kale, or any cooking greens)
1 small yellow onion, chopped
3 cloves of garlic, chopped
shredded carrot
shredded mexican blend cheese
olive oil
kosher salt
freshly ground black pepper

Sauce:
1/4 C of butter
1/4 C of flour
15 oz of chicken stock
1 C of sour cream
1 jar of Salsa Verde, 16 oz (my favorite is Hernandez)

Place onion in a large cast iron skillet with olive oil and a pinch of kosher salt over medium heat for about 5 minutes until softened, add garlic and cook another 2-3 minutes, add chopped kale with another pinch of salt and a pinch of black pepper, and cook until collard greens have cooked down some and softened (but don't overcook it should still be bright green).

In a 9X13 glass dish, with a few Tbsp of the green salsa spread onto  the bottom, you will fill and roll tortillas and place seem side down.

Inside each tortilla place some of the kale mixture, carrots, chicken and cheese (about 1-2 Tbsp) and roll and place seam side down into the dish.  Continue filling 8-10 tortillas and fitting tightly into the dish.  Top enchiladas with some more cheese.



In a cast iron sauce pan (or stainless steel saucepan), melt the butter and add the flour.  Whisk constantly for about 5 minutes to slightly brown the roux and cook out the raw flour taste, add the chicken stock and bring to boil while stirring.  Remove from the heat and add the sour cream the rest of the jar of green salsa. Pour this sauce over the enchiladas.

Bake at 350 degrees for about 30 minutes until bubbly. Let cool for 10-15 minutes before serving.