Who doesn’t like a good enchilada?  No one I know.  It’s like saying you don’t like grilled cheese sandwiches.  Yet, they all seem to taste pretty similar to me.  Standing out of the crowd, my favorite variation is green, tangy, and downright beautiful.  Put a little of our not-so-bland Spanish Rice next to it, and you have yourself a meal!

1-2 lg. Boneless Skinless Chicken Breasts
1 tsp. Cumin
1/2 tsp. Chili Powder
Salt/Pepper
1 lg. Carrot
1 lg. Stick of Celery

12-14 small Corn Tortillas
Veg. Oil
1 lg. can Las Palmas Green Enchilada Sauce
1 lg. bag Mixed Shredded Cheese

In a lg. pot, boil the chicken in water or chicken stock, adding the spices and vegetables and allow to simmer for at least 30 min.  Remove from the stove and let cool.  Once cool, shred the chicken with a fork or with clean hands and set aside.

Meanwhile, in a shallow fry pan, heat about a half inch of oil over med-high, until a drop of water flicked at the pan will sizzle across the top of the oil (Be careful!!! If it’s not ready it can cause the oil to splash).  Using tongs, take one tortilla at a time and submerge in the oil for about 5 seconds.  Remove and place on a plate lined with paper towels.  Repeat with the remaining tortillas.

In a shallow pie plate, pour in about 1/4 of the enchilada sauce. Open your bag of cheese so it’s easy to grab a handful out of (or place on a separate plate), reserving a handful or two of cheese aside for the top. Grease a 9/13 pan and, one at a time, dunk a tortilla in the enchilada sauce, fill with cheese and chicken (as full as you’d like), and roll into a long tube.  Repeat with the remaining tortillas.  Sprinkle the reserved cheese over the top of the enchiladas and pour over all remaining sauce and bake at 350F for 45 min (or until the cheese is melted and the sides are bubbling).  Delicious.

Note: I’ve read that instead of lightly frying your tortillas to make them soft, you can heat them in a moist paper towel in the microwave.  My suggestion if you decide to do this would be to 1)don’t heat them until you’re completely ready to roll your enchiladas, and 2) Buy 2 cans of enchilada sauce and use them both, as the lack of frying will make them a bit drier.

Advertisements