These enchiladas ARE delicious enough to incite mama slapping throughout the world. I can’t help it. It’s really your choice, you understand. Please understand that if you make these enchiladas, it’s not MY fault you slapped your mama and I take no legal or personal responsibility as you have been warned.
I’ve taught my daughters how to make these and it’s just sad that even living in Texas–the Tex-Mex capital of the whole stinkin’ world–we can’t find them this good at our restaurants. They have slapped me on occasion after trying them and I have nobody to blame but myself.
10-12 corn tortillas
1 large can green chilis (whole or chopped, it really doesn’t matter)
1 onion, chopped
1 jalapeno (if you don’t like heat, then skip it and add another small can of green chilis)
3-4 cloves garlic
4 chicken breasts (or 8 chicken thighs–you pick your poison)
Chicken broth concentrate (I like Knorr–it looks like this. It makes your chicken more chickeny)
1 bag sharp cheddar cheese
1 tsp or good sized sprig of cilantro
salt and pepper to taste
You won’t believe how easy this is. I feel like publishing this is going to put me in danger with the Tex-Mex Mafia, but I’ll take the chance for you.
First, put a generous amount of oil in a large skillet. I use an iron skillet, but that’s just because I’m Southern and I was raised that way. After it’s hot, put it the chicken, half the onion, one container of chicken broth and the garlic. Salt and pepper the chicken to taste. Cook until the chicken’s juices are all clear.
While the chicken is cooking, work on the sauce. In a blender or food processor, put in the peppers, the other half of the onion, the cilantro, and a pinch of salt. Blend until it’s a nice even green color. It only takes a minute.
In another skillet, heat some oil and drop in a couple of corn tortillas at a time, cooking just a few seconds on each side. You want to soften the tortillas–don’t cook them so long they are hard and stubborn and don’t want to bend.
Put the tortillas on a plate with a paper towel to soak up the grease.
After the chicken is done, cut it into cubes. In a large rectangular baking pan, put a little sauce in the bottom–just enough to wet it. Pour about half of the remaining sauce into the chicken cubes. Mix thoroughly with a big spoon.
Next, put a few cubes inside a tortilla and roll it like a cigar. I’ve never rolled a cigar, but I don’t judge those who do. Repeat until your pan is full.
Pour the remainder of the sauce over the tortillas. Next, completely cover the enchiladas with the bag of cheese. USE ALL OF IT. If you have another bag, use it too. You’re not driving, are you?
Next, cover your enchilada babies with a sheet of tin foil. Be careful to loosely wrap it or the cheese might stick. That would make me sad for you.
Bake in a 375 degree oven for about 30 minutes, or until the cheese is nice and bubbly. I’ve topped these with a bit of the chopped cilantro just to be more Tex-Mexy.
If you make these, please let me know! Send a picture and if it’s better than mine, I’ll use it here and give you credit. 🙂
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Reblogged this on Tina Bausinger.
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