This is a recipe my mom is famous for - and they're my personal favorite enchiladas. This is the conversation (as I recall) that ensued around the dinner table the first time she made them:
Dad: What's different about these from the other kind you make?
Mom: This kind has a green sauce and is made with chicken instead of beef.
Dad: I like these better! They're good.
8 Children: *gobble . . . mhtyod . . . sluuurp . . . mmyhuplme!*
Mom: Then I guess we'll have these from now on.
Dad: Good idea!
And we have. I don't remember the last time my mother made enchiladas with beef and red sauce. And that tradition has carried over to me as well. The only time we eat beef/red sauce enchiladas is when we go out to a Mexican restaurant to eat!
Chicken and Green Sauce Enchiladas
- Chicken breast (I use 1 or 2 to make an 8x8 size baking pan)
- Large can green enchilada sauce (I use mild because I'm not very "spice" tolerant!)
- Shredded Cheese
Boil the chicken until cooked through. Cut up into small pieces (there are some people who like to cut their chicken before they cook; yes, it will cook faster but it's a pain to cut when it's raw - you decide!). Return to pan and add the large can of enchilada sauce. Cook until warm through (if you do this, it won't take as long to bake).
Warm up the tortillas in the microwave for about 20-30 seconds. (The purpose of doing this is to help them roll without breaking. You probably only need to do this if your tortillas have been in the refrigerator, as mine always are).
Spread about 2 Tbsp. of the sauce on the bottom of the baking dish (this ensures that the enchiladas won't stick). Place some of the chicken/sauce mixture on the tortilla. Add some shredded cheese, roll and place in pan. Continue until you have the desired number of tortillas in the pan. Spread more of the sauce/chicken mixture over the rolled tortillas (I do this because I don't like dry enchiladas - you can add more or less depending on how moist you want them to be - I like mine nice and saucy!) and cover with cheese.
Cover with tin foil and bake @ 350F for 30 minutes or until warm through. Serve with salad and bread sticks (or whatever you feel like!) :)
*Note: You will notice that there isn't much for amounts in the listed ingredients. You can adapt this recipe to fit your family/appetite size. I usually make mine in an 8x8 pan and that is enough for us, company (usually one other couple) and leftovers. My directions are for that size specifically but it's really easy to transfer to another size. I can usually fit between 8-12 tortillas filled with the sauce over the top and I usually have leftover sauce.