It’s back to school time, and no one feels the crunch more than busy parents. Put down the phone — no need to call in a pizza! These incredibly creamy, cheesy chicken verde enchiladas (aka enchiladas suizas) come together quickly with a few shortcut ingredients, like rotisserie chicken and jarred green chile-tomatillo salsa- the gooey, creamy green chile sauce thickens as it bakes. A half hour before dinnertime, just slide the pan into the oven and you’re good to go. You can easily make this a vegetarian dinner by using diced, extra firm tofu or chopped, blanched spinach and zucchini instead of chicken. Serves 4.
Notes: If you want to cook the chicken yourself, use one pound of skinless/boneless chicken thighs or breasts and poach them in the chicken broth; allow the meat to cool slightly before shredding.
We prefer to use corn-wheat blend tortillas for enchiladas because they’re tender enough to not need pre-cooking to roll without cracking. (Flour tortillas are not the right choice here, as they can turn gummy under all that creamy sauce.) If you want to make this gluten-free, feel free to use corn tortillas and sub the flour for 1 tablespoon of cornstarch to help thicken the sauce. If you want to make this a day ahead, stash it in the fridge until an hour before you want to eat, so it can come to room temperature before you bake it.
