I am REALLY behind on food blogs. On a recent trip to Santa Fe I fell in love with the cuisine (again) and I picked up a Santa Fe Cooking School cookbook. I can’t wait to make some of the recipes. After adapting this recipe I made some home made corn tortillas (next blog) and I will be making this again! I made this batch with corn tortillas I bought from a Mexican market but home made is a game changer. I have a tortilla press on my Christmas list. I did not make my own green sauce but used a brand I found in the store so it made this a quick and wonderful meal, even on a weeknight. This can be made vegetarian by omitting the chicken.
6 corn tortillas
1 small package (4-6 oz) Goat cheese – depending on how cheesy you want
8 oz package of Mexican shredded cheese (Monterey Jack, Cheddar, asadero) or more
8 oz shredded chicken
1 Jar of green enchilada sauce
Preheat oven to 350
In a mixing bowl, combine 3/4 of the goat cheese, chicken and 3/4 of the shredded cheeses.
Lightly grease a 9 x 13 inch pyrex dish. Pour half the jar of green enchilada sauce into the baking dish and spread evenly on bottom.
Preheat a skillet over medium-high heat. Place a corn tortilla in the pan and heat about one minute, Turn and heat for about another 30 seconds.
Fill the warm tortilla with the cheese mixture about half a cup down the middle. Roll up the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas. Cover with the remaining green sauce. Sprinkle with the remaining shredded cheese and goat cheese. Bake until heated through and cheese is bubbly and melting. About 25 minutes.
I served with sliced avocado, cornbread and a green salad