I am not the only one among my circle of friends that is head-over-heels in love with Mexican food. So the next time I was craving some, I pulled out this recipe and gave it a try.

I decided to invite my south-of-the-border aficionados over for lunch and then cards, afterwards. I served fresh guacamole, pico de gallo, mango salsa, chicken mole and these fantastic enchiladas. It was my first foray into homemade Mexican cuisine. I figured that if millions of Mexican people were cooking it every day, surely I could, too!

The luncheon was a rousing success! Everyone wanted my recipes, which I gladly shared. Now I have a reputation among my friends, and a new nickname:  just call me ‘Mexico!”

 

INGREDIENTS

3 large or 4 medium chicken breasts

1 package of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)

1 (10-oz.) can of green chile enchilada sauce

1 small can of diced green chilies

¾ cup of sour cream

½ teaspoon of cumin powder

Small handful fresh cilantro, chopped

1 pound of Pepper Jack Cheese, shredded

Salt and pepper, to taste

 

INSTRUCTIONS

Season the chicken breasts and boil until just cooked through. Let cool and shred with two forks (See Quick Tip)

Put shredded chicken in large bowl and add ½ cup of enchilada sauce (save the rest), a small handful of cheese, ½ can of green chilies, ¾ cup of sour cream, ½ teaspoon of cumin, a handful of chopped cilantro and salt and pepper to taste. Stir to combine.

Roll the chicken mixture into the tortillas and place, seam side down, in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly.

Bake for 25 minutes at 350°F and then add the rest of the cheese on top and bake 5 minutes more, or until the cheese is melted and bubbly,

Served with a side of sour cream.

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Quick Tip:  Want a better & much faster way to shred chicken? Of course you do! Just take your hand mixer, insert the regular beaters and turn it on (start with low speed) and apply it to the chicken – right in the pot where you have cooked it – easy-peasy!

Recipe and image courtesy of Dori at Bestest Recipes