"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Green Chicken Enchiladas, by Kerry Turley, is from The Great Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-5 large skinless boneless chicken breasts 1 large red onion 1 pkg (24) flour tortillas 2 pound cheddar cheese 1 pound jalapeņo cheese or mozzarella cheese 2 (4oz) cans diced skinless green chilies 1 can (28oz) green enchilada sauce
Chop red onion. Boil chicken breast and red onions until fully cooked. Drain water, let cool and shred. Preheat oven to 300°F.
Grate cheese into separate bowls.
Roll tortillas filled with shredded chicken, both cheeses, and green chilies. Place 3/4 cup green enchilada sauce into bottom of 9" X 13" pan, and place filled tortillas on top of sauce mix until pan is full. Cover with remaining sauce mix until all enchiladas are covered. Sprinkle shredded cheese on top and bake for 30-35 minutes until cheese is melted and sauce is hot. Serve with your favorite side.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.