If you follow Lauryn on Instagram, you already know that her assistant Katie kills it professionally and that she is an amazing home cook.
And if you follow Katie on Instagram, you know that she makes and delivers the Bossticks sourdough bread weekly, helps Lauryn and Zaza prep meals in their crockpot and has a newsletter that brings quick, easy and satisfying recipes right to your inbox.
Today, in honor of Cinco de Mayo this weekend, Katie is here to share her green chili chicken enchiladas. Think healthy, quick, minimal ingredients with a kick. You can prep this dish along with Katie’s peach habanero salsa ahead of time, so whether your celebrating at home or out with friends, you won’t have to lift a finger all day.
GREEN CHILI CHICKEN ENCHILADAS:
My mom made these for us all the time as kids, I really don’t know how to make a small batch of this LOL. Makes 8 servings.
INGREDIENTS:
1/2 a rotisserie chicken, meat pulled off the bone
1 cup “that green sauce” from HEB or a canned green enchilada sauce
1/4 white onion, roughly diced
1/2 c tomatillo salsa or any green salsa
1/4 c cilantro
1/2 c whole milk Greek yogurt
1 c shredded monterey/colby jack cheese
1 clove of garlic
salt and pepper to taste
1 green onion, sliced – to garnish
more cilantro – to garnish
DIRECTIONS:
+ Preheat oven to 375F.
+ Mix chicken, green sauce, green salsa, cilantro, garlic, yogurt, 1/4 cup of cheese, onion, salt and pepper into a food processor. If you don’t have a food processor, just chop everything very small until you have a paste-texture meat mixture.
+ In a 9×13 casserole dish, dump in 1/2 c of your green sauce or enchilada sauce into the bottom and spread evenly, this will help tortillas from sticking to the pan.
+ Warm your tortillas in the microwave for 30 seconds just so they’re malleable. Scoop about 2 T of the meat mixture into each corn tortilla and roll up end to end, placing it seam side DOWN in the pan until you use all the meat filling. Just squish them all up against each other nice and tight until the pan is filled all the way up, but enchiladas are in an even single layer.
+ Mix the green salsa with remaining green sauce and pour over all the enchiladas (don’t forget the edges!) evenly.
+ Top with remaining cheese all over the top. Bake in the oven for 30min or until the cheese is melted and golden on top.
And nothing goes better with enchiladas than an ice cold skinny margarita…
LAURYN’S SPECIFIC MARGARITA:
+ 1.5 ounce blanco tequila
+ 1 ounce of Cointreau ( use Triple Sec if this is unavailable )
+ limes
+ a little lemon
+ a speck of agave (a SPECK)
+ option: 2 squeezes of a grapefruit or even pomegranates
+ half rim of salt or Tajin
+ use a lime to rim the glass & then add salt to only half the rim. In a shaker add 3/4 fresh lime juice, one squeeze of lemon, then add Cointreau (or Triple Sec), & tequila.
Rule of Thumb: when making a cocktail, start with the cheapest ingredients first & finish with the most expensive last. Add ice to the shaker last (you don’t want the ice to melt into your ingredients). Add ice to rimmed glass & shake and strain your cocktail over the ice. Garnish with a grapefruit slice or lime wedge. Lately I prefer a Baccarat glass but the classic blue rimmed glasses are always chic.
There you have it. Like we said, prep the enchiladas ahead of time and pop it in the oven for a lovely Cinco de Mayo meal, or keep it in the freezer to use another day.
Be sure to sign up for Katie’s newsletter if you’re into food and cooking, plus follow her @hangryhobson for quick tips and recipe ideas. Plus, her ‘day in the life’s’ working for the Bossticks never disappoint.
x, The Skinny Confidential team
+ Learn about the ‘make him fall in love with you sandwich.’
++ More quick and easy meals on the go here.
CINCO DE MAYO:
