So there are no holidays on the horizon to deck the halls for...I have to cook! :) This time, it is enchiladas...green chile chicken...so simple and easy:
I usually buy a rotisserie chicken once a week. We eat 1/2 for dinner one night, and the next night I shred the rest for another meal...this is the perfect recipe for that.
Take your shredded chicken and add it to a saute pan with 1/2 diced onion and a small can of green chile, just until the onions begin to turn translucent:
Add about 1/2 cup of sharp cheddar, you could also use monterey jack...I just have a love affair with cheddar.
In the mean time, take a clean lint free dish cloth...tuck about 5 corn tortillas inside and nuke in the microwave for about 15 seconds...I always work in small batches, because it is easy to just warm up more.
Take a warmed tortilla, and spoon in some of the chicken filling:
Fold each side up over the filling, and lie them seam side down in a baking dish that has been prepped with cooking spray:
Keep rolling, warming more tortillas as you need them. Once the dish is full, use a can of green chile enchilada sauce. and pour over the top of the enchiladas.
Then use another cup of cheese to top the enchiladas, this time I used a mix of cheddar and monterey jack, and another can of green chilies:
Cook in the oven at 350 for about 30 minutes until everything is warmed thru and the top is bubbly and golden:
Serve with some refried beans...home made of course, don't you dare buy canned refried beans...I will show you how to make those one day. Trust me you will LOVE THEM! People who say they hate refried beans have only had bad ones! :)
The great thing about green chiles is that it is super mild...no heat at all...just good flavor and cheesy goodness!
pistachio cake - Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things ...