Heat up your winter travels with this tasty green chile enchiladas recipe. This medley of tantalizing flavors will send your taste buds to bold new places.
- 2 cups shredded or cubed cooked chicken breast
- ½ cup (4 oz.) lime juice
- ½ cup diced onion
- 2 tablespoons minced garlic
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 teaspoon dried or freeze-dried parsley flakes
- ½ cup chopped cilantro leaves
- ¾ cup roasted tomatoes, diced
- 1 cup peeled, de-seeded roasted medium or mild green chiles (not jalapeños), chopped
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons olive oil
- ½ teaspoon salt
- 12 corn tortillas (dry with paper towel if they have become wet from thawing)
- 1/2 cup oil (suggest canola or corn oil) for frying on high heat
- Sour cream
One hour before cooking, soak the shredded or diced chicken in a bowl with the lime juice. Set aside in the refrigerator.
If plates are cold, warm in oven or heating drawer ahead of time.
Using a medium-sized saucepan, add the olive oil and sauté the onions and garlic over medium heat, stirring often until softened, about 2-3 minutes. Add cumin and oregano. Stir until blended. Add the chicken with lime juice and stir gently. Stir in the tomatoes and parsley and allow mixture to come to a gentle boil. Boil for about a minute. Add salt to taste. Lower heat to simmer and cover the saucepan. Stir occasionally.
In a frying skillet at least 8-inch round, add the frying oil and heat the skillet over high heat. Heat each tortilla in oil for 3-4 seconds per side, adding more oil as necessary.
To layer the tortillas, begin by lying one tortilla flat on the surface of the serving plate. Add about 2 tablespoons of the meat and chile mixture to the center of the tortillas and spread gently. Top lightly with cheddar cheese. Lay another tortilla on top of the prepared tortilla and spoon another two tablespoons of meat and chile mixture and top lightly with cheese. Lay the final tortilla on top of the stack and layer with meat and chile mixture and cheese. Sprinkle top of stack with cilantro leaves. Add a dollop of sour cream and return plate to warming tray or warm oven. Create a stack of three tortillas on each of the four plates. Serve hot.
Suggested side servings: refried pinto beans or oven roasted zucchinis or sautéed corn kernels and diced yellow squash.