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…
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