They are dreadful.
I will dispose of them for you.
Because I am kindhearted like that.
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.
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
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
Now stir it all up together!
I used whole wheat enchiladas,
although now I use just organic tortillas.
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 :):):)
Like you've never called a quart of Ben and Jerry's your best friend.
with these huge tortillas,
this recipe only made seven enchiladas...use smaller tortillas and you can get 10 out of these.
Drizzle the green enchilada sauce over
the enchiladas....and stick in the oven for 30 minutes...
I gather I was watching a football game whilst making this yummy dish.
I'm a regular
Angela Lansbury sleuth, apparently.
Do NOT dig into this deliciousness yet.
Now just wait a sec here..........
....Like this....and throw into the oven for
5 more minutes.
And this is the goodness that comes out five minutes later...
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!
Here's the recipe..totally doable!
Green Chile - Pepper Jack Cheese Enchiladas
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
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.
So I guess you can click on the Download File thingie there and then print off the recipe...beings that my website provider thingie
TOOK AWAY THE "PRINT" OPTION!! IDIOTS.
So I hope you make up a pan of these delicious enchiladas soon!
Thanks for checking into my blog, by the way!!!
I leave you with a picture of Tim cleaning out his shop late Friday evening....
Except it doesn't end there.
Tim spied me taking his picture and proceeded to play the
guitar aka shop squeegee, and serenade me with rock songs....
that was my Frytown Friday night :):)!!
Okay guys, that's all I got for now!
Next time, I think Ima share how I make a (relatively quick) and tasty taco salad.
Have a good rest of the weekend kiddos,
and we'll talk at ya soon!!!