Enchiladas are easy to make they are just a tad time consuming, but they are always worth it.
Serving size: 9 by 13 pan (6-8)
1 large pack of Corn tortillas (24-36)
1 tbsp oil
2 onions, chopped
1 green bell pepper, seeded and chopped
1-2 jalapenos, seeded and chopped (you can use more or less jalapenos depending on your spice tolerance)--you could also use a can of chopped jalapenos
1 can of chopped green chilies
1 bunch of cilantro, chopped (leaves only)
1-2 cups cooked and shredded chicken
1 large can of green enchilada sauce
1 jar of salsa verde
lots of shredded mexican cheese
Preheat oven to 350 degrees F.
1. Heat the oil to medium heat in a large skillet. Add the onions, bell pepper, jalapenos, green chilies, and cilantro. Saute until onions become tender, about 5-10 minutes. Lower heat if anything begins to brown.
2. Meanwhile, fry your tortillas in oil so that when you roll them they don’t fall apart.
3. Add chicken to skillet and mix into the chili mixture so that the chicken soaks up the flavors of the green chilies. Only allow everything to cook together about 2 minutes, then remove from heat and set aside.
4. Pour the enchilada green sauce in to a bowl. Place the cheese in a bowl.
5. Then take each individual tortilla, one at a time. Dunk the tortilla in the enchilada sauce, lie it down in the pan, fill it with some of the chicken mixture and some of the cheese, then roll it up and place in the 9 by 13 pan, being sure to either use another dipped tortilla to surround the enclosure or use the regular tortilla and keep the shell closed by pointing the opening towards the pan.
6. repeat until the pan is completely stuffed full of filled tortillas.
7. Take all of the leftover enchilada sauce and pour it over the top of the enchiladas. Sprinkle more cheese on top of that and then sprinkle some thick salsa verde on top of the cheese. Finish it off by garnishing the top of the enchiladas with some fresh cilantro leaves.
8. Bake in the oven for 30-45 minutes until the cheese is bubbly. Serve and enjoy!