3 boneless skinless chicken breasts
2 cups grated Oaxaca cheese - you can use any semi-soft Mexican cheese
1 cup sour cream (lite or fat free tastes just as good)
1 can Hatch green chili enchilada sauce-medium (you could probably use another brand, but Hatch is my fav)
1 4 ounce can of chopped green chilis - mild
1 package flour tortillas
- Boil the chicken breasts in salty water. When chicken is cooked through, let cool and then shred with a fork or your fingers.
- In a large mixing bowl, combine shredded chicken and 1.5 cups of cheese.
- Fold in sour cream until mixture is thick, creamy, and wet enough to stir (at least one cup sour cream, but I never measure).
- Add a generous amount of cumin, enough to cover the top of the bowl with a dusting and change the color of the mixture from white to light tan, probably about 2 tsp.
- Mix in can of green chilis, 1/4 of the can of enchilada sauce, salt and pepper to taste.
- Pour some of the enchilada sauce into a shallow dish. One at a time, dip the flour tortillas in the sauce, coating both sides. shake off the excess and place the tortilla in your rectangle casserole dish. Fill tortilla with a generous amount of the chicken filling, about 3 tablespoons, and roll up the enchilada. Repeat until your baking dish is full or you run out of filling.
- Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle the remaining cheese over the top.
- Bake, uncovered at 350 degrees for about 25 minutes. Edges should be bubbly and cheese should be melted and turning brown.
Additional options: I usually make them rolled up enchiladas for me and Z. If you want to make them as stacked enchiladas, which is easier for a larger group, double the recipe. Instead of rolling the tortillas, place the saucy tortillas along the bottom of the baking dish - tearing a few in half to fill in the holes. Spread half of the chicken filling over the tortillas. Cover with another layer of tortillas an repeat. Place a third layer of tortilla on top, and coat with remaining sauce and cheese. You may have to cook this for a bit longer as well.
P.S. I've only failed to photo challenge if I quit. Although I took a little break, I am not giving up! Expect to see more photos soon.