This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!
- 3 boneless skinless chicken breasts, cooked and shredded (about 5 cups)
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 -1 1⁄4 cup sour cream
- 1⁄2-3⁄4 cup onion, chopped
- 2 (4 ounce) cansdiced mild green chilies
- 12 -16 small fajita size flour tortillas
- 1 (28 ounce) can green enchilada sauce, plus
- 1 (10 ounce) can green enchilada sauce
- 1⁄3 cup cheddar cheese, shredded to top
- 1⁄3 cup monterey jack cheese, shredded to top
- 1 (2 1/4 ounce) cansliced black olives, drained to top
- Cook chicken breasts and shred.
- Preheat oven to 350°F.
- Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
- Coat the bottom of a 13x9 baking dish with enchilada sauce.
- Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
- Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
- After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
- Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
- Bake for 35 minutes or until bubbly.
Yum!! I also had trouble finding the green enchilada sauce, but finally DH found some under the 'Las Palmas' label. These were easy to make and very good. I microwaved each tortilla for about 10 seconds to make the rolling a little easier. I ended up with a little filling leftover and tried it on a slice of baguette - very good too, lol. Thanks Engrossed for one that we will definitely repeat!
Engrossed? As you can tell by my pic, that's what we were when we tasted this truly fabulous dish!! Thanks so much for posting! Pardon the missing portions in the pic. We couldn't wait!
This was a big hit and will be added to my repertoire at least once a month or when I am having ethnic cravings. I used this recipe as a guideline, first I cooked the chicken breasts in chicken stock, 1/2 tsp. ground cumin and a sprig of fresh oregano for about 15 minutes until chicken registered 165 degrees Fahrenheit plus. I allowed cooked chicken breast to cool then shredded using a couple of forks. I added a small amount amount of stock and about 1/2 cup Herdez Mexican cooking sauce Tomatillo Verde. Then I finely diced 1/2 brown onion, finely chopped a small amount of fresh oregano and cilantro (from my herb garden) and mixed with chicken adding finely shredded cheese mixture of Monterey Jack and mild cheddar.<br/><br/>Step two: heat taco size corn tortillas (I used Mi Ranchito brand), heat tomatillo sauce in skillet then dip heated tortilla in sauce, set tortilla on a plate fill with chicken mixture add additional cheese to taste. Roll tortilla and place in baking dish and repeat until you have the amount of enchiladas needed. Use the sauce in skillet to pour over top of enchiladas, add more cheese to the top and bake. I diced a small amount of jar jalapeño for top of my enchiladas.