I love eating it from the baking dish!!!!
ingredients
1 skinless chicken breast ( Empire Kosher Organic)
1 tablespoon of olive oil
1/2 onion, finely chopped
1 garlic clove, peeled and minced
1/2 teaspoon of Mexican spices/seasoning (Pilsen Latino Seasoning from The Spice House)
1 10oz can of green chile enchilada sauce (La Preferida Green Chile Enchilada Sauce Medium)
4 flour tortillas (I used 'el popocatepetl'- locally made in Chicago)
1/2 cup of shredded Supremo Queso Chihuahua
Garnish: chopped green onions and a dab of Supremo's Crema Rancherito
you can also garnish with chopped tomatoes and cilantro
preparation
Preheat oven to 350 degrees.
Heat saute pan with olive olive over medium heat. Season chicken with Mexican spices. Cook chicken over medium heat for about 6 minutes per side or until the center is no longer pink. Remove chicken and set aside to cool.
In same pan, if needed drizzle more olive oil, saute onion over medium heat for about 3 minutes or until lightly browned. Add garlic and cook for about one minute. Remove and set aside.
Shred the chicken into a bowl and mix in the onion and garlic.
In a baking dish coat the bottom with a layer of enchilada sauce.
Make sure your tortillas are fresh because they are softer and easier to work with. To soften tortillas, place in microwave for about 20 seconds. Take tortillas in hand and spoon the chicken, onion and garlic mixture about 1-2 tablespoon per tortilla. Add a sprinkle of shredded cheese. Fold over the filled tortilla placing the seam side down into the baking dish. Repeat for each enchilada. When you finish filling the tortillas, top with enchilada sauce and shredded cheese. Depending on your taste, feel free to use more sauce or cheese.
Bake for about 15-20 minutes or until cheese melts.
To make this a vegetarian dish:
Add a can of refried beans, spread bean onto tortillas adding onion and garlic mixture.
Or cook a can of black beans (drained and rinsed) and mix in the onion and garlic mixture.
Or saute veggies
Let it cool or serve immediately. Enjoy!
Garnish: chopped green onions and a dab of Supremo's Crema Rancherito
you can also garnish with chopped tomatoes and cilantro
preparation
Preheat oven to 350 degrees.
Heat saute pan with olive olive over medium heat. Season chicken with Mexican spices. Cook chicken over medium heat for about 6 minutes per side or until the center is no longer pink. Remove chicken and set aside to cool.
In same pan, if needed drizzle more olive oil, saute onion over medium heat for about 3 minutes or until lightly browned. Add garlic and cook for about one minute. Remove and set aside.
Shred the chicken into a bowl and mix in the onion and garlic.
In a baking dish coat the bottom with a layer of enchilada sauce.
Make sure your tortillas are fresh because they are softer and easier to work with. To soften tortillas, place in microwave for about 20 seconds. Take tortillas in hand and spoon the chicken, onion and garlic mixture about 1-2 tablespoon per tortilla. Add a sprinkle of shredded cheese. Fold over the filled tortilla placing the seam side down into the baking dish. Repeat for each enchilada. When you finish filling the tortillas, top with enchilada sauce and shredded cheese. Depending on your taste, feel free to use more sauce or cheese.
Bake for about 15-20 minutes or until cheese melts.
To make this a vegetarian dish:
Add a can of refried beans, spread bean onto tortillas adding onion and garlic mixture.
Or cook a can of black beans (drained and rinsed) and mix in the onion and garlic mixture.
Or saute veggies
Let it cool or serve immediately. Enjoy!
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ReplyDeleteWow, these Chicken Enchiladas Verdes look absolutely delicious! I can almost taste the juicy chicken, tangy tomatillo sauce, and melted cheese just by looking at the picture. I'm definitely going to try this recipe out for my next dinner party.
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