don't they?

you.must.not eat.them.
They are dreadful .
Just dreadful.
I will dispose of them for you.
Because I am kindhearted like that.
OH, also.
If you could bring over a small pot of Mexican rice, some cheesy refried beans, and a couple of Pepsis with that pan of horrible enchiladas, that would be awesome too.
I will dispose of ALL that rubbish.
Never you fret, I always have YOUR best interest at heart.

so these are the fixins for these delicious, creamy enchiladas.

I used
Old El Paso Mild Green Chile Enchilada Sauce.
And the recipe calls for shredded Pepper Jack cheese,
so I picked up this Kraft brand.


Now shred up that tasty chicken....

to appropriately salt
and
peppa
up the chicken....
Add 1/2 cup of that green enchilada sauce and the handful of pepper jack cheese....
Add the green chiles and sour cream
and cumin...

Now stir it all up together!

although now I use just organic tortillas.
I used whole wheat enchiladas,
FYI : PICTURE HIJACK!!!

I have no idea why I took a picture of this luscious, luscious bag of Ruffles potato chips ...and creamy container of dee-licious french onion dip.
Other than the fact that they are my best friends :):):)
Shut up!
Like you've never called a quart of Ben and Jerry's your best friend.


So yeah,
with these huge tortillas,
this recipe only made seven enchiladas...use smaller tortillas and you can get 10 out of these.
the enchiladas.... and stick in the oven for 30 minutes...
Drizzle the green enchilada sauce over

I gather I was watching a football game whilst making this yummy dish.
Angela Lansbury sleuth, apparently.
I'm a regular
Do NOT dig into this deliciousness yet.
Now just wait a sec here..........
STOP!!!!

....Like this....and throw into the oven for
5 more minutes.
And this is the goodness that comes out five minutes later...

You likey???
Well, go ahead and grab an enchilada!

You will want to eat two.
Because the
green chili enchilada sauce combined with that pepperjack cheese MAKES you want MORE MORE MORE!
Okay......
Here's the recipe..totally doable!
Green Chile - Pepper Jack Cheese Enchiladas
From www.richestoragsbydori.blogspot.com
Courtesy www.turnkeyqualitycars.com
Ingredients
3 large or 4 medium chicken breasts
1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
1 can of green Chile enchilada sauce (Hatch was really good from Smith's)
1 small can of diced green chile's
3/4 cup of sour cream
1/2 teaspoon of cumin powder
small handful of chopped fresh cilantro
1 pound of Pepper Jack Cheese shredded
Angie also uses Chicken Stock to boil the breasts in
Directions
Cook and shred your chicken. Season them and boil until just cooked through. Shred with two forks and let cool. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), small handful of cheese, 1/2 can of green chile's, 3/4 cup of sour cream, 1/2 tsp of cumin, a handful of chopped cilantro and salt and pepper to taste. Roll the chicken mixture into the tortillas and place in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly. Bake for 30 minutes at 350 degrees and add the rest of the cheese on top for the last 5 minutes. You can serve with a side a sour cream.
TOOK AWAY THE "PRINT" OPTION!! IDIOTS.
So I guess you can click on the Download File thingie there and then print off the recipe...beings that my website provider thingie
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Thanks for checking into my blog, by the way!!!
I leave you with a picture of Tim cleaning out his shop late Friday evening....
So I hope you make up a pan of these delicious enchiladas soon!
Tim spied me taking his picture and proceeded to play the
guitar aka shop squeegee, and serenade me with rock songs....
Except it doesn't end there.

that was my Frytown Friday night :):)!!
So yeah...
Next time, I think Ima share how I make a (relatively quick) and tasty taco salad.
YUM, yum!!!
and we'll talk at ya soon!!!
Have a good rest of the weekend kiddos, Okay guys, that's all I got for now!