This is one of my very very favorite recipes.
I mean, I love this recipe. I made it when my mom came out after Ella’s birth. When my whole family came out for Ella’s baby blessing, I made a huge pan of it. At our family reunion last year, my mom made SEVERAL huge pans of it the night we were in charge of dinner (there was not a single piece left at the end). I love that you can put the whole thing together, and stick it in the fridge the morning or evening before and then just cook them up when you’re ready.
I actually don’t like enchiladas very much. I think they’re usually a little bit dry and. . .just not my thing. So maybe enchiladas are just very personal. If so, these are my personal favorite enchiladas.
Also, I’ve bought all sorts of brands of green salsa, and then the first time I was looking for it when we moved back to Texas, a guy standing in the salsa aisle pulled this brand off the shelf, handed it to me and said “This is the one you should get. I’m Mexican, so I should know.”
And he was right. It’s my favorite.
Green Chile Enchiladas
(adapted from Everyday Food)
10 ounces salsa verde
¾ cup half and half
1 tsp minced garlic 6 flour tortillas (the medium size – not tiny taco ones or enormous burrito ones)
2 chicken breasts, cooked and shredded
1½ cups shredded Monterey Jack cheese
Heat oven to 350 degrees.
Combine half and half and salsa verde in a medium size bowl. Stir and remove all but about ½ a cup of the mixture. Set aside. To the remaining ½ cup, add garlic and shredded chicken. Mix to coat chicken.
On each tortilla, spread a thin layer of the set-aside salsa mixture then scoop a large spoonful of chicken mixture into the center of the tortilla and roll the tortilla up. Place in a 6×9 baking dish. Repeat with remaining tortillas.
Pour the leftover salsa/half and half mixture evenly over the pan. Top with shredded cheese.
Bake for 25-30 minutes, until cheese is slightly browned and bubbly.