Green Enchiladas

It seems as though I am on a roll! Let's hope it stays this way :)

Enchiladas are one of my favorite foods. When I go to a Mexican restaurant that is usually what I order, they never let me down.

My Mom used to prepare them at least twice a month when I was growing up so they are also one of my comfort foods. She would use the red sauce you can find in a can at the store and cheddar cheese, yummy!

My taste buds developed through the years and I decided to try the green sauce... Delish! Now it is one thing I make once or twice a month for dinner and we both LOVE them! They are great for leftovers and can be made ahead and frozen, just keep the sauce for the top separate otherwise the tortillas will soak it all up.



Again, sorry but still on the hunt for my camera battery charger, I will not give up!

Green Enchiladas
by, Me!

Makes 4 to 6 servings, depending on your hunger :)

24 corn tortillas
2 chicken breasts
1 package of queso fresco (or 3 cups shredded jack cheese)
1 large can of green enchilada sauce
2 small onions, halved & sliced or diced (your preference)
2 T butter
2 t chili powder
1/2 t garlic powder
Salt
Pepper
Corn or canola oil

1. Preheat oven to 350 degrees

2. Combine chili powder, garlic, salt & pepper

3. Place chicken in lightly greased 8x8 or 9x9 pan and coat with spices. Bake chicken for 20 minutes.

4. While chicken is baking, melt butter in skillet and add onions. Saute for 20 minutes or until caramelized.

5. While chicken and onions are working, heat oil in skillet or comal (flat pan with raised edges) until hot. Test it but adding a piece of a tortilla, if it sizzles, you are ready to go.

6. Place tortillas in oil and fry until they puff up but are not crispy, make sure to flip them. Drain off excess oil on paper towels.

7. Once chicken is ready, remove from oven and dice into small pieces. Add them to the onion and about 1/2 cup of the green sauce. Simmer for about five minutes.

8. Set up your assembly area. Remove cheese from package and set chicken skillet on the counter.

9. Grease two 13x9 pans and start rolling the enchiladas. Inside the enchiladas go some cheese and some chicken/onion mix. Make sure and not over do it on the cheese so you can have some for the top.

10. Once all the enchiladas are in the pans, pour the rest of the sauce over them and sprinkle remaining cheese.

11. Place pans in the oven for about 20 minutes or until sauce is bubbly and thick.

12. Remove from oven and let sit for a few minutes.

You are more than welcome to make your own green sauce, but as you can see these are pretty labor intensive so the canned version makes it just a bit easier.

Live, Laugh, Love & Enjoy!