About 6 years ago we lived in Vancouver, WA. My husband was going to school to become a Funeral Director and I worked in the
Regis Hair Salon there. This wasn't my favorite job, but I did make some great friends! I worked with a
Spanish gal named Maritza who I miss so much!!! She always brought these yummy
enchiladas for lunch, and I loved that she was so willing to share with me! She was a great friend! We keep in touch a little, but I always think of her when I make this
recipe cause I finally got her to teach me how to make them, in exchange for a lesson in baking banana bread (which I have a super yummy
recipe for). So here goes! It's a long process, not hard, but very very very worth it!!!
Step 1- Lets just start with getting our chicken ready. Now you can use any left over chicken you might have. For
convenience I sometimes stick my frozen chicken in a pot and boil it. Today I grilled up about 3 small chicken breasts with a little salt and pepper, nothing fancy! After it's cooked and cooled, shred it up!
Step 2- The Mexican cheese is the best for this recipe, it's round and it kinda crumbles! It is so yummy!!! I forget the name, but next time I run to the store I'll post the name of it. I have so much
Monteray Jack cheese in my fridge that I'm using that today, but I would
recommend you get the
Mexican kind! It has such a great texture and flavor!!!
Now time to fry up the tortillas, these are corn tortilla. Get the package of about 30, then you fry them up in
veggie oil for about 5 seconds each. Just layer them with paper
towels till your tortillas are all done. This takes a few minutes, but it helps with the rolling of the
enchiladas later!!! And hey, what's a little fat in our diet?!!!
Now for the
Enchilada sauce!!! This smells so yummy it's hard to wait to eat them!!!
If you've never had tomatillos then I'll give you the step by step. They are a small green tomato with a papery feeling cover on them. Take the cover off and scrub them with a little soapy water, just make shur you rinse them really good!!!
Boil 1lb tomatillos
Put the tomatillos in the mixer with: 2 pieces of garlic
5 to 8 green chilies (this can be substituted with other peppers, depending on the flavor and heat you want! Today I used 4 jalapenos and I took the seeds out of one of them. )
1 TB salt
Fresh Cilantro, about half or 3/4 of a bunch!
(I know this seems like a lot!!! but don't be scared!!)
Then I pour the boiling water from the tomatillos till the mixer is half full with water! This cooks everything!
Then mix it up really well! Oh baby!!! now you can smell how wonderful this is going to taste!!!!
So now we just have to make the
enchiladas!!! Dip the tortilla in the green sauce, add a little shredded chicken, and a little cheese. When I say a little, I mean a little. I shed the chicken up in small pieces and just do a small row of chicken. Then you just roll them up!!! After they are all done, pour the remaining sauce over the top of the
enchiladas!!! Oh my goodness, I'm so excited for dinner tonight! Then you just bake till nice and steamy hot!!! 350 degrees for 20 minutes or so with tin foil (you don't want them to dry out!)!!!
All right, this is how mine looked today before I baked them!!! I hope you enjoy this
recipe as much as we do every time we eat it!!! Top with sour cream, more cheese, and a smile!!!
So Nate is my girlfriends husband! This is her recipe and it is delicious!!!!!! In fact, it has become a regular in our house. We either eat it with Alfredo or spaghetti, or on nights like tonight we are having it with salad and pizza sauce. It is so yummy and super duper easy!
