Blue Ribbon Recipe
Yum, your crew is going to love these enchiladas. They are easy to make and pack a punch of flavor. The green chilis bring a bit of heat but aren't too overpowering. The cheese combination adds a melty goodness. A great meal for a busy night! The Test Kitchen
3chicken breasts, boneless and skinless
186-inch corn or flour tortillas
1 large can(s)chopped green chiles, 7 oz.
2 can(s)green enchilada sauce, mild, 10 oz.
8 ozQueso Fresco, crumbled
2 cMexican blend shredded cheese
1 1/2 Tbspminced garlic
1/2 tspground cumin
1 tspgarlic salt
How to Make Green Enchiladas
- Boil the breasts until done through. Cool and chop into pea sized bits. While the chicken is boiling, heat 14 tortillas by lightly frying in a little oil. Fry them just about 30 seconds on each side. You don't want to let them get crispy, just floppy. Drain on a papertowel. ONLY fry them if you are using CORN tortillas, it is not necessary for flour tortillas.
- Reserving about a cup of cheese mixture for the top, assemble the enchiladas by placing a handful of cheese onto a tortilla, then a spoonful of meat mixture. Roll and place in a sprayed, large casserole dish (mine is 11x14). Top with reserved sauce and cheese. You should get about 14-16 enchiladas out of these ingredient amounts.
- I make "Lazy Green Enchiladas" by putting a little sauce in the bottom of the casserole and layering the tortillas, cheese, and chicken mixture, as you would a lasagne; the last layer being tortilla, then topped with sauce and cheese. When I prepare them this way, I always use flour tortillas, they get a noodle-like texture, whereas the corn tortillas just get mushy.