Seems like there always needs to be a story. But after a crazy evening at home my story has left my brain. However, I could say this is an easy meal for a hard day. A few ingrediants is all you need and about 1 hour time from start to finish.
- 2 chicken boob halves boneless, skinless
- 1 tablespoon oil
- 2 cans green (Hatch) enchilada sauce
- 1 cup sour cream
- 6 flour tortillas
- 6 cheese sticks Colby/Jack type combo
- 1/4 cup chopped onion
- 1 hot pepper chopped If desired
- 1 chopped tomato
- 1 teaspoon cumin
- 1 clove smashed or chopped garlic
- 8×8 pan
- Skillet and a medium size sauce pan
Heat oven to 350, chop chicken into pieces heat skillet and add oil, add chicken to heated skillet. Heat 1 can of sauce in a sauce pan, add chopped onion. Have it start to boil, then simmer while preparing everything else. When chicken has touch the heat on all sides add pepper, and chopped tomato then cumin and garlic. Unwrap cheese prices.
Take some of the heated sauce and smear on the bottom of 8×8 pan. Lay your tortillas out place one stick of cheese on each one. The chicken should be done and have juice in it. Drain the juice into the heated sauce mixture, stir. Using a slotted spoon scoop chicken into each tortilla and roll up. Placing it in the pan. Repeat until all chicken is used up. Poor sauce over the dish. Bake for 30-45 minutes until nice and bubbly.
Heat the remaining can of green sauce. If you want you can add the sour cream to the sauce right before serving or scoop it on after the enchiladas are on your plate. Garnish with fresh cilantro if desired.
As always we hope you enjoy.