Cookwell

I am a huge fan of quick recipes that don't dirty up a ton of dishes, and create tasty leftovers that reheat well. Recently, Joe brought home a jar of Cookwell & Co's "Two-Step Mix Green Chile Stew" from Central Market (they carry it at HEB too). The label instructs to go to their website for recipes...and boy, do they have a TON of recipes for this jar of yummy goodness. We're definitely fans, and have since bought a couple of jars.

The first and only recipe I've tried was for Chicken Verde Enchiladas. We like it so much I haven't even bothered trying any of the other recipes yet. The sauce has wonderful tanginess and is mild on the heat. I never order sourcream & chicken enchiladas at restaurants because the ones I've had are always bland, but this sauce is perfect. It would be a good dish to take to a pot-luck.

It's really easy. It's cheap, considering all the leftovers, and it's delicious! I boiled my own whole chicken and that added to the prep time, but canned chicken would work too.

CHICKEN VERDE ENCHILADAS

Serves 6 – 8

Prep Time: 10 minutes

Cook Time: 40 minutes

12-18 corn tortillas*

2 c chopped or shredded cooked chicken

1 jar Cookwell & Company Green Chile Stew Mix

2 c shredded Monterey jack or Colby jack cheese

¾ c sour cream

Mix chicken, sour cream and 1 cup Green Chile Stew Mix in a mixing bowl. Wrap

tortillas in a damp paper towel, then heat tortillas in a microwave for 1 minute until

pliable. Spray a 9 x 13 pan with non-stick spray. Place a heaping tablespoon full of

chicken mixture in a tortilla, roll up and place in the pan. Repeat until pan is full of

enchiladas. Pour the rest of the Green Chili Stew Mix evenly over the enchiladas

and top with cheese. Bake for 40 minutes at 350˚. Garnish with chopped green

onions