My husband spent about a week out in the middle of nowhere in 115 (probably even more!) degree heat. So I wanted to make him a special dinner on the night he came home. He loves anything Mexican when it comes to food. His favorite thing that I make is shrimp tacos. If you’re good, I might share the recipe one day!
Makes about 12 enchiladas
2 chicken breast, boiled, and shredded
half an onion, chopped
2 garlic cloves, minced
1 small can diced green chilies
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
about 2 cups of your favorite enchilada sauce *I normally make my own, but was in a hurry, so I used the canned sauce*
2 cups shredded cheese
12 corn tortillas
Cilantro and green onions to garnish
Preheat oven to 350 degrees F. Heat some oil in a small pan and cook onions and garlic until the onions are nice and soft. Add the spices to the pan and cook for about a minute. In a large bowl, combine shredded chicken, onion mixture, green chilies, 1/4 cup of the enchilada sauce, 1 cup of shredded cheese, and 1 or 2 tablespoons of cilantro.
Heat the corn tortillas in the microwave between two damp cloths to soften them up so they don’t break while you are stuffing them. Oil a casserole dish big enough to hold 12 enchiladas. I also like to put a few tablespoons of sauce in the bottom of the dish. Fill the tortillas with about 2 tablespoons of filling, roll, and place in the dish seam side down. Top enchiladas with remaining sauce and remaining cheese. Cover with foil and bake for 25 minutes. After 25 minutes, remove foil, and bake for 5-10 more minutes, until the cheese is bubbly and starting to brown.
Top the enchiladas with cilantro and green onions. Enjoy!