This dish has two of my favorite ingredients...cheese and green chili! Growing up in Colorado near the New Mexico boarder made me a New Mexican cuisine fanatic. The green chilis from NM are unlike any other and are hard to replicate, but I finally found a pre-made sauce that is a pretty good match to their delicious flavor. Enjoyed this dish last night with a chips and homemade guac!
Jen June's Green Chili Enchiladas
Pack of white corn tortillas
Package of Mexican blend cheese
Las Palmas Green Enchilada Sauce
2 Chicken breasts
Start by preheating the oven to 375 degrees. While it is warming up sauté and shred the chicken breast. These are layered enchiladas (like a lasagna, I like to make them this way because they are easier and I think the ingredients are more evenly distributed). The first layer is tortillas, then cheese, then enchilada sauce, then chicken. Repeat. The very top is the remainder of the sauce and cheese, no chicken. Make sure to evenly distribute everything (I focus on lots of cheese every layer, the WHOLE package gets used...thats why its so good!!) Bake for about 25 minutes. Serve and enjoy!!
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