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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma Nina's Enchiladas Verdes Recipe

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This recipe for Grandma Nina's Enchiladas Verdes is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken breast
1/2 medium onion
3 garlic cloves, peeled
1 - 28 oz. can of Las Palmas - Green Chile Enchilada Sauce ©
1/4 c. cold water
1 tbsp. flour
3/4 c. chicken broth
1 dozen corn tortillas
1 c. vegetable oil
4 c. shredded Monterey jack cheese
Cooking spray
Directions:
Directions:
Preheat oven to 350º. In a saucepan, add enough water to cover chicken breast. Boil chicken with onion and garlic cloves for 30 minutes or until chicken is cooked through. Drain chicken and set aside to cool. When cool, shred with fork. Add flour to cold water and mix well. In a large saucepan heat Las Palmas sauce with chicken broth then add water/flour mixture to thicken. In a large skillet, heat vegetable oil (to the point where a piece of tortilla dipped in the oil sizzles). Using tongs, dip both sides of tortilla in oil until slightly golden (but soft enough to roll). Place warmed tortillas on a plate and use paper towels to soak up any excess oil. Add cooking spray to 9 x 13 inch baking pan. Drench each side of the cooked tortilla with sauce, then place it in baking dish. Fill tortilla down the center with chicken, cheese and a spoonful of sauce. Once filled, roll up the sides toward the middle. Drizzle sauce over each enchilada and sprinkle extra cheese on top. Bake 15-20 minutes, until tortilla edges are slightly crispy and cheese is melted and bubbling.
Optional: top with guacamole or sour cream; serve with sides of Mexican rice and beans.

 

 

 

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