Easy Green Chicken Enchiladas

We have now made two items in our Big Easy.  The big easy is advertised as "A healthy alternative to oil frying, the Char-Broil Big Easy actually does more than just fry turkeys—it can also safely cook chicken, pork tenderloin, beef roast and most large cuts of meat up to 16 pounds, all in about eight to 10 minutes per pound. "

So we have cooked a pork butt and a whole chicken.  We just used a dry rub and had excellent results, but I imagine that injecting the meat would make it outstanding.  Father's Day gift idea anyone?

To get over the boring-ness of just eating leftover chicken, I looked for an enchilada recipe.  I also had leftover rice and beans that we needed to eat so the time was now!  I found this one from Eat Live Run and did some adapting (nice word for copying and not changing very much).  So here is her my recipe.

Chicken Enchiladas Verde

Ingredients:
2 cups diced or shredded leftover chicken
1 tsp cumin
1 tsp chili powder
28 oz green enchilada sauce
1/4 tsp salt
1/2 cup Mexican Crema
1/4 tsp cayenne pepper
1 4-oz can diced fire roasted green chilies
8 oz shredded mozzarella cheese
12 corn tortillas

Directions:
Preheat oven to 350 degrees.
Place leftover chicken in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and cream. Mix well until everything is well combined.

Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup  filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your  filling.

Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

We served with crumbled queso fresco, additional crema, and fresh cilantro.