Chicken Enchiladas Verdes 

Depending on how much time and effort you want to put into this classic Tex-Mex dish, it can be anything from super easy and pretty darn good to a little more time consuming and absolutely awesome.

For the mostly-from-scratch route, you’ll roast a whole chicken and make homemade roasted salsa verde. (Bonus: roasting a chicken gives you half a chicken for another use). To make a short-cut version, snag a roast chicken from the supermarket, or use leftover chicken, and use store-bought salsa verde. You can go one of two ways tortilla-wise as well: a quick zap in the microwave to soften them is OK; dipping them in hot oil before rolling them is a little more work and a little more fat, but well worth it on both counts. Counterintuitively, store-bought corn tortillas work better for these than home-made ones do. Go figure.

Makes 12 enchiladas, enough to serve 4 to 6.

Ingredients

2 cups shredded chicken, from a roast chicken (see below), or use store-bought roast chicken or leftover chicken

Pan sauce from roasting the chicken (if you made your own)

1 1/2 cups crumbled queso fresco, or grated Monterey jack and/or cheddar cheese, or any combination, divided