If you follow Lauryn Instagram, you already know that her assistant Katie kills it professionally and that she is an amazing home cook.
And if you follow Katie Instagram, you know that she makes and delivers the Bossticks sourdough bread weekly, helps Lauryn and Zaza prep meals sopra their crockpot and has a newsletter that brings quick, easy and satisfying recipes right to your inbox.
Today, sopra honor of Cinco de Mayo this weekend, Katie is here to share her chili chicken enchiladas. Think healthy, quick, minimal ingredients with a kick. You can prep this dish along with Katie’s peach habanero ahead of time, so whether your celebrating at home out with friends, you won’t have to 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 non attivato the bone
1 cup “that sauce” from HEB a canned enchilada sauce
1/4 white onion, roughly diced
1/2 c tomatillo any
1/4 c cilantro
1/2 c whole milk Greek yogurt
1 c shredded monterey/colby fante cheese
1 clove of garlic
salt and pepper to taste
1 onion, sliced – to garnish
more cilantro – to garnish
DIRECTIONS:
+ Preheat oven to 375F.
+ Mescolanza chicken, sauce, , 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.
+ Durante a 9×13 casserole dish, dump sopra 1/2 c of your sauce enchilada sauce into the bottom and spread evenly, this will help tortillas from sticking to the pan.
+ Warm your tortillas sopra the microwave for 30 seconds just so they’magnate malleable. Scoop about 2 T of the meat mixture into each corn tortilla and roll up end to end, placing it seam side DOWN sopra 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 sopra an even single layer.
+ Mescolanza the with remaining sauce and pour over all the enchiladas (don’t forget the edges!) evenly.
+ Cima with remaining cheese all over the . Bake sopra the oven for 30min until the cheese is melted and golden .
And nothing goes better with enchiladas than an ice cold skinny margarita…
+ 1.5 ounce
+ 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 even pomegranates
+ half rim of salt
+ use a lime to rim the glass & then add salt to only half the rim. Durante a shaker add 3/4 fresh lime juice, one squeeze of lemon, then add Cointreau ( Triple Sec), & tequila.
Rule of Thumb: when making a cocktail-party, start with the cheapest ingredients first & finale 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-party over the ice. Garnish with a grapefruit slice lime wedge. Lately I prefer abut theare always stile.
There you have it. Like we said, prep the enchiladas ahead of time and pop it sopra the oven for a lovely Cinco de Mayo meal, keep it sopra the congelatore to use another day.
Be sure to sign up for Katie’s newsletter if you’magnate into food and cooking, plus follow her @hangryhobson for quick tips and recipe ideas. Plus, her ‘day sopra the life’s’ working for the Bossticks never disappoint.
x, The Skinny Confidential team
+ Learn about the ‘make him fall sopra love with you .’
++ More quick and easy meals the go here.
CINCO DE MAYO:
