So when I made these awesome enchiladas I was able to cook with my good friend Becky. I packed up my chicken bullion and my kids and off to her kitchen we went. It was so much fun. I taught her to make beans, rice and these green enchiladas. We where also able to make a batch of green enchiladas for her to freeze! Loved sharing the recipe with her and her family! She said " They turned out great!!!"
Blending the sauce.
Frying tortillas, not as easy as one might think!
Becky you totally perfected flying the tortillas!!!
Ready to bake!
Served mine with a salad! It was great!
• Green onion
• 1 avocado
• 2 garlic cloves
• 1 jalapeño chile
• 1 Campbell’s cream of chicken
• 1tsp Knorr Suiza (chicken bullion)
• Salt to taste
• 1 TBP sour cream
• Monterrey Jack small block for covering enchiladas
• 4 large chicken breast
• Cooking oil
1. Boil chicken with salt and pepper, a piece of celery & ½ an onion & chicken bullion (about 2 tsp).
Boil for 15-20 minutes
2. Take out chicken when done and shred and salt and pepper lightly again
3. Dice green onions (set aside)
4. Shred Monterrey Jack Cheese (set aside)
Boil ingredients for sauce:
Don't let the tomatillos get too brown.... boil for about 1 minute or enough to get them soft so that they blend easily.
Blend for Sauce:
• Campbell soup
• Green onion (chop coarsely)
• Cilantro (chop coarsely)
• 1 avocado
After blending sauce pour into a frying pan with 1 TBP of hot oil. Add 1 TBP of sour cream & 1 tsp of chicken bullion, let it come to 1 boil. Do not over boil. Once it comes to a boil turn the burner off and let sit until you are ready to use.
Fry your tortillas and let cool a bit before you dip them into the sauce.
Assemble your enchiladas by adding chicken, cheese and some green onions. Here we layered the enchiladas you can also roll them, which is the typical way to do it. Bake them for 15-20 at 375 degrees.
Serve with rice, beans, sliced avocados and some sour cream!
Here's to some good food!
Tomatillo, Remove husk and wash before you boil