Page 74 - 2016TOHCookbook

Chicken Enchiladas Verde
Kornitsky Family | WEST BOYLSTON, MA
“This is one dish everyone loves and it’s the most requested dish by our col- lege-age twins Richard and Sophia when they come home to visit.” MICHAEL KORNITSKY
INGREDIENTS
Serves 6
2 (10-ounce) cans green enchilada sauce
1⁄2 (8-ounce) package cream cheese
1 (6- or 8-ounce) container plain Greek yogurt 1⁄2 cup green salsa
1 (7-ounce) can chopped green chiles
2 garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cups chopped cooked chicken
1 yellow onion, chopped
2 1⁄2 cups shredded cheddar cheese
12 (7-inch) flour tortillas
1⁄4 cup chopped cilantro
PREPARATION
1. Preheat oven to 350°F.
2. Lightly grease a 9- by 13-inch baking dish and pour in 1 can of enchilada sauce.
3. In a large bowl, stir together the cream cheese and yogurt until blended. To aid mixing, microwave the cream cheese and yogurt for 30 seconds in a microwave-safe bowl first. Add the salsa, chiles, garlic, coriander and cumin and stir until well mixed. Add the chicken, onion and 11⁄2 cups of the cheese. Stir to combine.
4. Place about 1⁄3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all of the tortillas and chicken mixture are used.
5. Pour the other can of enchilada sauce over the top of the enchiladas. Sprinkle the remaining 1 cup cheese and cilantro on top. Cover with foil and bake for 30 minutes. Uncover and bake until the cheese is brown and bubbly, about 10 minutes more.
PAGE 64 | UMASS DINING