Whenever I dine out at a Tex-Mex restaurant, I tend to select some type of chicken enchilada. There’s a lot of very good Mexican cuisine, but enchiladas are my favorite. That said, I’ve been making these enchiladas for years and years. It was one of the first recipes my mother taught me though I’ve made some changes. I hope you enjoy this, one of my favorite dishes.

Prep time: 10 minutes
Cook time: 40 minutes

1.5 lb. – Chicken, shredded
16 oz. – Cheese, cheddar or Mexican blend
4 oz. can – Green Chilies, diced
7 oz. can – Salsa Verde
1 c. – Sour cream
1 Tbs. – Canola oil
6 – Tortillas
1.5 Tbs. – Cilantro
1 tsp. – Salt
1 tsp. – Pepper

Let’s begin with the chicken. I begin by boiling my chicken breasts in chicken broth, on high for 20 and then I reduce the temperature to low for 40 minutes. This allows the chicken to become tender and shred easily. If the chicken isn’t allowed to cook on low, it takes on a tough texture and no one wants that. You may wish to save the broth as it tends to be stronger than store-bought varieties. This can also be accomplished using a slow cooker on low throughout the day.

Once the chicken has been shredded, in a large sauté pan, heat the canola oil over medium heat. Sauté the chicken until it starts to turn a light golden color. Add the diced green chilies and sauté until heated through 3 minutes. Transfer the chicken to a mixing bowl to cool.

In a separate mixing bowl, make the sauce by whisking together the sour cream, salsa Verde, cilantro, salt, and pepper.

Preheat oven to 375°F and grease a casserole dish large enough to hold the enchiladas.

Now that the chicken has cooled, incorporate half of the cheese into the chicken and chilies. On the countertop, spread out the tortillas and divide the chicken among them. Lay the rolled tortillas next to each other in the baking dish, cover with sauce.

Tip: after I’ve poured in the sauce, I use a spatula to ensure the sauce has reached the bottom of the pan between each enchilada, this helps prevent burning the tortilla.

Sprinkle the top with the remaining cheese and bake, turning halfway through, until the sauce is bubbly, about 40 minutes. If the cheese begins to burn, cover the top with aluminum foil.

Once the dish is done, transfer to a plate and serve with Spanish rice, beans or both.

*Other variations of this dish include adding diced tomatoes, sautéed onions, black olives, jalapeno’s or topping with lettuce and Monterey Jack or Cotija cheese.

Serves 4-6