I took dinner to a friend tonight!
They got chicken enchiladas, and so did we :)
Green Chile Chicken Enchiladas
I don't ever really use a recipe for chicken enchiladas. And the picture below does not do them justice. But they are delicous and make great leftovers!!
I usually take 2-3 chicken breasts
Boil for 30 minutes and then shred and put into frying pan with red onion wedges, oil, vinegar, garlic powder, cumin, chili powder, salt and pepper (and any other mexican spices you want)
While cooking the chicken I also. . .
grate monterey jack cheese or pepper jack cheese (enough to sprinkle a little in each tortilla and on top)
and open 1 large can green chile enchilada sauce and heat on the stovetop. When heated, add about 1 cup sour cream (I use light).
and warm up white corn tortillas in the microwave (I use a tortilla warmer that works great, see below, but a wet paper towel wrapped around the tortillas also works great)
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| Mine has a different pattern but looks similar to this and can be put in the microwave. |
After the chicken is a bit crispy on the edges and the onions are transluscent gather all ingredients to assemble.
Spread enchilada sauce in the bottom of the pan.
Take a warm tortilla, put a spoonful of sauce on the top, put some chicken in, sprinkle with cheese, roll up and place in pan seam down. Repeat until pan is full.
Pour remaining sauce over the top and sprinkle with cheese.
Bake at 350 until bubble and hot.
Serve with sour cream, guacamole, and salsa.
Also rice and beans if you want!
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