Green Enchiladas (Ingrid Stevison)

 Green Enchiladas

Lg. can of green enchilada sauce or I use the McCormick packet that calls for making it in a pan with 1 can of tomato sauce - don't buy the packet of sauce that calls for tomato paste.

Either buy a rotisserie chicken (I cheat this way all the time) or use left over roast meat for shredded meat... or just plain hamburger.

My Recipe: (Ingrid Stevison)

Start with 1/2 cube butter, and 1 tbsp olive oil, saute' cut up jalapeno's (1-3) , 1 onion, 1 carrot, 2 celery-then take 4-6 boneless chicken breasts cover them in chicken broth, boil for an hour. or longer if the meat is not pulling apart easily. (Or use meat as mentioned at the top, rotisserie, ground beef, or shredded beef - can be made lots of ways)

Grate cheddar cheese-usually one large block, or 1/2 of Costco size

Take packet of tortillas, corn in traditional but you can use flour-put the whole pack in the microwave for 1 minute (this is to get them ready for rolling-in restaurants they fry)

Lg oven pan, I use stone ware from Pampered Chef

layer some sauce, dip the tortillas one at a time in the sauce-adding the chicken, (-optional-olives, green chillies) and cheese

Top with remaining enchilada sauce and then more olives and cheese

Bake 325 for 1/2 hour


(JESSICA COMMENT: I can vouch for this one! The shredded chicken enchiladas I've had at Ingrids - beyond DEE-LISH! I have also made this it's awesome! If your having guests it feeds a lot and will impress! Another alternative tip - She also told me to get a can of Embassa roasted pepper and you can add 1 to the water while you boil the chicken - throw the pepper out after you boil chicken -it gives it a little spice or some Bay Leaves or both!)

No comments:

Post a Comment