Jarred heaven

I am a salsa snob. A big one. I require my salsa to be fresh and perfectly crafted by an experienced Tex-Mex chef. No jarred salsa for me. No way. Until now. May I present to you


PACE SALSA VERDE.

I kid you not, this stuff is incredible. It is smokey and limey and tomatillo-y and pure perfection. I would drink it in a Route 44 with a straw if Sonic would serve it. Maybe even if it wasn’t happy hour. If you find the above flavor descriptions to be desirable, I urge you to give it a try. Especially if you love the lime.

Imagine my delight when last weekend one of my BFFs cooked this fine dish using my favorite jarred salsa. I love you Marcie! And you love me.

Salsa Verde Enchiladas

2 rotisserie chickens
2 jars (16- to 17.6-ounce) mild salsa verde
6 green onions, thinly sliced
1/4 cup fresh lime juice
1/2 cup (loosely packed) fresh cilantro leaves, chopped
16 corn tortillas (6-inch)
1 container (8-ounce) reduced-fat sour cream
1/2 cup reduced-sodium chicken broth
1 package (8-ounce) reduced-fat (2%) shredded Mexican cheese blend

Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.

Preheat oven to 350 degrees F. Grease two 13″ by 9″ glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.

With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.

Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.

To reheat after thawing:
Conventional oven: Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.

You can do what you want regarding the lowfat cheese versus regular, but I recommend you use the low sodium broth. I made them a couple of days ago with regular broth and found that the lime gives it such a bite that you really don't want any extra salt.