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Gregoria's Shortcut Chicken Enchiladas

Time 1 hour
Yields Serves 6
Gregoria's Shortcut Chicken Enchiladas
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I’m always looking for quick, easy supper menus. My friend Gregoria Cardenas’ chicken enchiladas fill the bill. They’re based on shortcuts from the market: roast chicken, canned salsa verde, shredded cheeses. While they’re baking, browned rice is simmering on the stove.

Gregoria accompanies this with a salad of chilled greens tossed with a lemony vinaigrette. It’s a refreshing contrast. The dessert is an improvisation: pineapple baked with a citrus caramel sauce. Served warm with vanilla ice cream and more sauce, it’s a fine finish.

1

Combine chicken and broth in bowl. Toss to moisten meat. Add 1/3 cup shredded cheese. Toss again. Season with salt and pepper to taste.

2

Heat oil in medium nonstick skillet over high heat. When very hot, carefully working with 1 tortilla at a time, use tongs to quickly dip both sides of tortilla in oil (don’t let them cook). Blot on paper towels. Stack hot tortillas and wrap in foil to keep warm.

3

Put about 1/4 cup chicken along center of each heated tortilla; roll up tightly. Place seam side down in single layer in greased 13x9-inch baking dish. Pour salsa verde evenly over tortillas. Sprinkle remaining cheese over top. (Can be made ahead and refrigerated overnight, covered airtight.)

4

Bake at 375 degrees, covered, until very hot and cheese is melted, about 30 minutes. Uncover and bake 5 minutes more. Serve hot. Pass salsa, hot sauce and sour cream.

You can substitute Jack cheese with jalapenos for the Mexican-style cheese, if you prefer.