It's been awhile, but year ago I use to make amazing green enchiladas with shredded turkey. It was a hit with my friends back then, and would be requested at every pot-luck I would attend.
Years later, I decided to make them again, but with a twist. This time using rotisserie chicken, a red sauce and burrito-sized tortillas. To go with the dinner we decided to make a Green Tea Wine Mojito, that we learned about visiting Native Vines Winery in Lexington, North Carolina. And for our snack, while putting together the dinner, we had tortilla chips and blueberry salsa from Blueberry Haven, that we picked up the last time we were in Grand Haven, Michigan.
For the enchilada sauce:
- 3 tbsp vegetable oil
- 1 tbsp flour
- 1/4 cup chili powder
- 2 cups chicken stock (I used Knorr chicken bouillon cubes)
- 10 oz. tomato paste
- 1 tsp. cumin
- 1 tsp. garlic powder
- salt and pepper
We used a rotisserie chicken from a local grocery store - shred the chicken and place in a bowl. Season with salt, pepper, cumin and chili powder. Then add 1 cup of diced onions and a small can of sliced black olives. Mix together.
Lay a tortilla down and put a small amount of chicken mixture in the middle. Sprinkle with some cheddar cheese and fold it over and roll it up. Repeat and fill up a large casserole dish. Once you have all the casserole dish filled with enchiladas top them with the red sauce to cover, and then cover the enchiladas with cheddar cheese.
Have the oven pre-heated to 350 degrees and bake for 25 minutes.
We paired that with a Green Tea Wine Mojito.
- Muddle a couple mint leaves at the bottom of an old-fashioned glass with the juice of half a lime.
- Fill the glass halfway with crushed ice
- Fill the glass with Native Vines Winery's Green Tea Wine
- Splash the top with Gin
- Garnish with a lime wedge