Makes 8 to 10 servings. One of the regular Sunday dinner dishes that my great-aunt Ilene prepares for our extended family is chicken enchiladas. Rolling forty to fifty tortillas for enchiladas is time-consuming, so I created a new version that saves time and stress in preparation, giving you more time for fellowship! I use corn tortillas, which contain less fat than flour ones, and serve a fresh green tomato sauce, avocado cubes, and cilantro on the side. Using corn tortillas instead of flour makes the dish a great gluten-free menu option.
1 teaspoon extra-virgin olive oil, plus more for greasing
1 (2-pound) rotisserie chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
¾ teaspoon fine sea salt, divided
⅛ teaspoon ground cayenne pepper
10 cups packed finely chopped turnip greens or kale
2 cups chicken stock, divided
18 small white corn tortillas
1 ¼ cups shredded Colby Jack cheese, divided
1 ¼ cups shredded pepper jack cheese, divided
Southern Verde Sauce (see recipe on page 285)
¼ cup chopped fresh cilantro for garnish
1 avocado, pitted and diced, for garnish
Preheat the oven to 375 degrees F. Lightly grease a 9 × 13-inch glass baking dish with olive oil.
Shred both the white and dark meat from the chicken into a medium bowl.
In a small bowl, mix together the garlic powder, onion powder, cumin, ¼ teaspoon of the sea salt, and cayenne. Pour over the chicken and toss to coat.
In a large sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the turnip greens and cook, stirring often, until the greens begin to wilt, about 3 minutes. Add ½ cup of the chicken stock and the remaining ½ teaspoon sea salt. Cook for another 7 minutes.
Heat the remaining 1 ½ cups chicken stock in a medium saucepan over medium heat. Dip the tortillas, one at a time, into the stock and then place in the baking dish until the bottom of the pan is covered by slightly overlapping tortillas. Sprinkle half of the chicken mixture over the tortillas, then evenly top with half of the turnip greens. Scatter ½ cup of the Colby Jack and ½ cup of the pepper jack cheese over the turnip greens. Dip more tortillas into the stock and place on top of the cheese. Spread the remaining chicken mixture on top, and scatter ½ cup Colby Jack and ½ cup pepper jack cheese over the chicken. Place a final layer of dipped tortillas on top of the cheese. Cover the dish with aluminum foil and bake for 15 minutes.
Remove the pan from the oven and pour 1 ½ cups of the Southern Verde Sauce over the stack. Sprinkle the remaining ¼ cup Colby Jack and remaining ¼ cup pepper jack cheese on top. Return to the oven and bake, uncovered, for 5 minutes or until the cheese has melted.
Serve warm topped with the chopped cilantro and avocado. Serve the remaining Southern Verde Sauce on the side.
Makes 8 to 10 servings.