Prep 35 mins
Cook 20 mins
My aunt from Texas gave me this recipe as part of a family cookbook when I got married, and it's one of the most requested dishes that I make. Perfect for entertaining, paired with my Super-Rich Cornbread. Use any garnishes you like, such as salsa, sour cream, guacamole, black olives, etc. You will love this dish!
- 12 corn tortillas (flour can be used, too)
- 29.58 ml vegetable oil
- 118.29 ml onion, chopped
- 170.09 g canned diced green chiles
- 4.92 ml chili powder
- 4.92 ml garlic powder
- 4.92 ml cumin
- 118.29 ml bottled salsa
- 2 (850.48 g) can green enchilada sauce (or 1 big can, I think 32 oz.)
- 1419.54 ml cooked chicken, shredded (buy a couple rotisserie chicken breasts at the supermarket and shred those to save time)
- 473.18 ml chihuahua cheese, shredded (Mexican cheese found in specialty cheese case)
- Heat oven to 350 degrees. Wrap tortillas (6 tortillas in two packets) in foil and heat in oven until warm and soft.
- Meanwhile, (back at the ranch), in a large heavy saucepan or cast iron skillet, sauté onion in oil for 3-4 minutes.
- Add spices and green chilies, cooking over a low heat.
- Add salsa and chicken, increasing heat to medium and stir until hot. (If the mixture seems dry, add a little enchilada sauce.).
- In the bottom of a 13 x 9 inch casserole, spread about 1/4 of the enchilada sauce.
- Place even amounts of the chicken mixture on each tortilla, roll up, and place in baking dish seam-side down.
- Pour the remaining sauce over the top and sprinkle with cheese. Bake for 15-20 minutes at 375 degrees until the cheese is hot/bubbly and a little browned.
These were really good! I made a few changes. I added cilantro to the sauce and corn to the filling. I also served with some pico de gallo. Thanks for a such a great new addition to our menu!