GREEN ENCHILADAS

Green Enchiladas image

Provided by Charlie Marie

Time 1h55m

Number Of Ingredients 9

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3 chicken breasts, boneless and skinless
18 6-inch corn or flour tortillas
1 large can(s) chopped green chiles, 7 oz.
2 can(s) green enchilada sauce, mild, 10 oz.
8 oz Queso Fresco, crumbled
2 c Mexican blend shredded cheese
1 1/2 Tbsp minced garlic
1/2 tsp ground cumin
1 tsp garlic salt

Steps:

1. Boil the breasts until done through. Cool and chop into pea sized bits. While the chicken is boiling, heat 14 tortillas by lightly frying in a little oil. Fry them just about 30 seconds on each side. You don't want to let them get crispy, just floppy. Drain on a papertowel. ONLY fry them if you are using CORN tortillas, it is not necessary for flour tortillas.
2. Heat oven to 375. In a medium bowl, combine all of the cheeses. In another bowl, combine the chicken, one and a half cans of sauce, chiles, garlic, cumin and garlic salt.
3. Reserving about a cup of cheese mixture for the top, assemble the enchiladas by placing a handful of cheese onto a tortilla, then a spoonful of meat mixture. Roll and place in a sprayed, large casserole dish (mine is 11x14). Top with reserved sauce and cheese. You should get about 14-16 enchiladas out of these ingredient amounts.
4. Bake covered for about 30 to 40 minutes, until bubbly. Remove the cover and continue to bake until just browned.
5. I make "Lazy Green Enchiladas" by putting a little sauce in the bottom of the casserole and layering the tortillas, cheese, and chicken mixture, as you would a lasagne; the last layer being tortilla, then topped with sauce and cheese. When I prepare them this way, I always use flour tortillas, they get a noodle-like texture, whereas the corn tortillas just get mushy.