Enchiladas Verde

This will make enough for 8-10 servings. Smaller quantity recipe is at the end.

Any brand of canned enchilada sauce will do, or make from scratch. This is so easy and outstanding, I would recommend the Hatch brand if you can get it. It is pretty "hot" so I don't add any additional hot sauce or red pepper.

2 large chicken breasts (2 halves of the breast)

1 can chicken broth

Slowly simmer chicken in the broth in covered medium sauce pan until fully cooked. Set aside to cool. Debone and shred. Reserve remaining broth.

Filling:

Saute celery, garlic and onion until tender.

Add chicken breasts and add half the grated cheese, seasonings, herbs, 1/3 can of enchilada sauce and some of the reserved chicken broth to the filling if it seems dry.

1 large onion, chopped

3 stalks celery, chopped

3 cloves garlic, minced

3 tablespoons dried oregano

2 tablespoons taco mix

2 tablespoons ground cumin

1 ½ to 2 packages jack cheese, grated (half for filling, half topping)

1 can black beans

salt to taste

2 cans Green enchilada sauce

1/2 cup fresh chopped cilantro

About 20 corn tortillas heated with small amount of butter to soften

Assembly:

Heat tortillas in a sauté pan on medium high heat using a small dot of butter and pushing and turning tortilla with your hands to evenly heat and soften.

Then roll about 2-3 heaping tablespoons of filling in each tortilla and place in a large shallow baking dish or 2 medium baking dishes. When all are in place, you can cover and chill if you want to serve later.

When ready to cook, pour remaining enchilada sauce over the rolled enchiladas then top with Jack cheese.

Heat for 20-25 minutes at 350º

Top with sour cream. Garnish with fresh cilantro

Version 2

10 ounces roast chicken

Filling:

Sauté celery, garlic and onion until tender.

1 medium onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 tsp dried oregano

2 tsp taco mix

2 tsp ground cumin

½ can black beans

Add shredded chicken and seasonings, onions, celery and garlic, herbs, beans and some chicken broth if filling seems dry. (I used bouillon cube in ¾ cup of hot water.)

Salt to taste... Be careful. Beans are a bit salty already.

Turn off heat.

Note: variation: Cheese goes in beside the filling.

1 package jack cheese, grated (half for filling, half topping)

1 can Green enchilada sauce

¼ cup fresh chopped cilantro

About 12 corn tortillas heated with small amount of butter to soften

Assembly:

Heat tortillas in a sauté pan on medium high heat using a small dot of butter and pushing and turning tortilla with your hands to evenly heat and soften.

Roll about 2-3 heaping tablespoons of filling, then about 2 tablespoons cheese in each tortilla and place in a large shallow baking dish. When all are in place, you can cover and chill if you want to serve later.

When ready to cook, pour remaining enchilada sauce over the rolled enchiladas then top with Jack cheese.

Heat for 20-25 minutes at 350º

Top with sour cream. Garnish with fresh cilantro

-Kate