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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ericka's Green Enchiladas Recipe

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This recipe for Ericka's Green Enchiladas is from The Mooney Family Cookbook Project, 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:  
6 chicken thighs or all the meat from a rotisserie chicken
1 can of Cream of Mushroom Soup
1/2 cup sour cream
1/4 cup water
2 cans of salsa verde or 1 jar of 50/50 brand green salsa
2 pounds grated cheese (taco blend, jack, New York cheddar, or mixed)
Green onions, chopped
Corn tortillas, at room temperature

Tara's Version:
In a pressure cooker, cook chicken breasts with 2 cans of salsa verde.
Add 1 can of sliced, pickled jalapenos (chopped up). Shred the meat.

Continue with regular directions, but use pepperjack cheese instead of jack cheese and New York cheddar.
Directions:
Directions:
Boil the chicken thighs until the meat is easily removed from the bone. Shred the meat. Mix the green salsa with the shredded chicken. Mix the cream of mushroom soup with the sour cream and water in a separate container.

Take each corn tortilla that is at room temperature or warmed slightly in the microwave for easy handling, and put shredded meat and green salsa mixture inside the tortilla with 1 pound of grated cheese. Roll and place on cooking pan or pyrex dish (spray with Pam ahead of time). This will make two pans - one 9 X 13 and one 8 X 8 pyrex.

After pan is filled with rolled tortillas, pour cream of mushroom soup mixture over the top, add rest of the grated cheese and cook for 30 minutes. Before removing from oven, sprinkle with green onions over the top.
Number Of Servings:
Number Of Servings:
Makes 13 to 14 enchiladas
Personal Notes:
Personal Notes:
My brother-in-law who swore that the only real enchilada was "red" called me after eating these and said they were the best enchiladas he had ever eaten!

I have made these in a broiler pan, but they get "crispy" on the edges--recommend pyrex instead.

 

 

 

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