Green Enchiladas

• Meat

  • 3 Chicken breasts, boneless and skinless

• Produce

  • 7 oz 1 large can(s chopped green chiles
  • 1 1/2 tbsp Garlic

• Baking & Spices

  • 1 tsp Garlic salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 18 6 inch corn or flour tortillas

• Dairy

  • 2 cup Mexican-blend shredded cheese
  • 8 oz Queso fresco

• Prepared

  • 10 mild oz 2 can(s green enchilada sauce, green

Found on justapinch.com

Description

Ingredients

• 3 chicken breasts, boneless and skinless
• 18 6-inch corn or flour tortillas
• 1 large can(s) chopped green chiles, 7 oz.
• 2 can(s) green enchilada sauce, mild, 10 oz.
• 8 oz Queso Fresco, crumbled
• 2 c Mexican blend shredded cheese
• 1 1/2 Tbsp minced garlic
• 1/2 tsp ground cumin
• 1 tsp garlic salt

Directions

• 1Boil the breasts until done through. Cool and chop into pea sized bits. While the chicken is boiling, heat 14 tortillas by lightly frying in a little oil. Fry them just about 30 seconds on each side. You dont want to let them get crispy, just floppy. Drain on a papertowel. ONLY fry them if you are using CORN tortillas, it is not necessary for flour tortillas. 2Heat oven to 375. In a medium bowl, combine all of the cheeses. In another bowl, combine the chicken, one and a half cans of sauce, chiles, garlic, cumin and garlic salt. 3Reserving about a cup of cheese mixture for the top, assemble the enchiladas by placing a handful of cheese onto a tortilla, then a spoonful of meat mixture. Roll and place in a sprayed, large casserole dish (mine is 11x14). Top with reserved sauce and cheese. You should get about 14-16 enchiladas out of these ingredient amounts. 4Bake covered for about 30 to 40 minutes, until bubbly. Remove the cover and continue to bake until just browned. 5I make "Lazy Green Enchiladas" by putting a little sauce in the bottom of the casserole and layering the tortillas, cheese, and chicken mixture, as you would a lasagne; the last layer being tortilla, then topped with sauce and cheese. When I prepare them this way, I always use flour tortillas, they get a noodle-like texture, whereas the corn tortillas just get mushy.