I have been making these enchiladas for about 10-15 years. My family and friends love them. I hope you will love them, too!
evoo. when heated to shimmery, add 1 medium sweet yellow onion, chopped
1 or 2
poblano peppers, julienned
garlic, finely minced
ripe tomatoes, diced (or 1 cup canned, diced)
can green enchilalda sauce (28 oz)
cooked chicken breasts, shredded
monterrey jack cheese, shredded
1In large hot skillet, pour 3 TBSP canola oil, till shimmery. Add onion and saute' for 2-3 minutes on med heat. Add poblano peppers; saute' for about 2 minutes. Add garlic and saute 2 minutes.
2Add chicken and tomatoes; stir till it is warm. Set aside.
3In saucepan warm Green Enchilada Sauce; stir till warm. Spray 13x9 pyrex or baking dish. Pour small amount chile sauce into baking dish to cover bottom. Pre-heat oven to 350*
4In small hot skillet, add a small amt water. With tongs, put 1 tortilla in water; turn in 10 seconds. Then remove in 10 seconds and lay in baking pan. Fill with 1/3 cup chicken mixture and roll tortilla. Place seam side down. Repeat until pan is full.
5Cover enchiladas w/Green Sauce; now sprinkle cheese on top.
6Bake for 15-20 minutes till cheese starts to brown around edge of pan.
7Serving Suggestion~Sides:Beans of choice and Mexican Rice. Serve crispy tortilla chips and salsa.