Easy Green Chili Chicken Enchiladas

Since I am a real lover of mexican cuisine, I find myself being attracted to any and all recipes with mexican flavor! Sometimes the shorter and easier a recipe is, the more excited we will be to try it. I have made this recipe for years and I still change it up and try new things with it. Its always delicious!

Ingredients:

3-4 boneless, skinless chicken breasts, cooked and shredded

12 corn or 8 flour tortillas, charred and cut in half

1 - 28oz. can green chili enchilada sauce

1 - 16oz. package pepper jack cheese - shredded

1- 8oz. container sour cream

1/3 C. chopped fresh cilantro

3 green onions sliced very thin (include some green parts)

First cook your chicken. You can do this a number of ways.  You can put it in a pot, cover with water and boil for approx. 20 minutes or until done. You can cook in the microwave or you can pan fry them in a little oil until done. Cool completely and shred. Set aside. 

Pre-heat oven to 350. Spray a 13X9 baking dish with non-stick spray. Pour a little of the green sauce in dish to coat the bottom. Set aside. Take you tortillas and char them either directly on the flame of a gas stove top or by using a flat skillet to heat until lightly charred on both sides.

Now you will start layering so have your cilantro and green onions chopped and in small bowls.

Place 1/3 of the tortillas on the sauce in the bottom of the pan. Add 1/2 of the shredded chicken, 1/3 of the cheese, some cilantro and green onions and then drizzle a thin layer of sauce over that.  Now using 1/2 of the sour cream do small blobs all over.

Cover this with the next 1/3 of tortillas. Press down slightly. Spread the rest of the chicken, 1/3 of the cheese, cilantro and onions and some sauce, using the rest of the sour cream do blobs all over the top.

Now use the remaining tortillas, press down slightly, drizzle remaining sauce, and top with remaining cheese.

Bake covered with lightly sprayed foil for 40 minutes.  Uncover and bake an additional 10 minutes until golden and cheese is very melted on top.

Remove from oven and let sit for about 10 minutes before cutting.

Serve with a side of refried beans, good salsa and hot sauce. So easy and so good!

This re-heats in the microwave or oven well.  Have fun trying it and adding things to your liking.  And share a recipe every chance you get!

Spicy Burgers

Years ago I saw this recipe for chipotle burgers by Bobby Flay.  I had to experiment with it as it was a bit too spicy for me but here is what I came up with. Enjoy!

CHIPOTLE BURGERS

1 lb. ground beef

1 package dry chili seasoning

1-2 chipotle chilis in adobo sauce from small can (I use La Costena) seeds removed and chopped

1/4 C. beer (your choice)

Mix all ingredients together and form patties based on your bun size. 

(I get 4 out of a pound and I use Natures Own- Brioche style)

Refrigerate for at least one hour before grilling.

Serve with your favorite toppings; tomatoes, avocados, cheese etc.

For another bit of spicy use the following - 

CHIPOTLE MAYO

3/4 C. mayo

2 chipotle chilis, seeds removed and minced. Mix well and refrigerate until time to serve.

TIP: If serving fries as a side hold out 2 T. of the dry chili mix and sprinkle on the fries either during cooking or at the end.

Toasting the buns on the grill makes them even more delicious!

Share a recipe every chance you get...