Verde Chicken Enchiladas

Verde Chicken Enchiladas



History: I am getting nostalgic because I just had have some of the Anaheim Roasted peppers that I brought from Colorado last year. Sometimes I just have to have that Southern Colorado flavors coming from my kitchen to bring me back to the sights and flavors of home.



Ingredients:

• 4 mild roasted Anaheim Chilies (Can use small can of chopped chilies if your grocery store doesn't carry the chili.)

Here are some anaheim peppers that I've roasted

• 3 cloves of minced garlic


• 1/2 cup of water


• 12 corn tortillas


• 8 oz Colby cheese


• 1 onion chopped


• 2 cups of cooked chicken


• Oil to fry tortillas

Directions:

1. Place cooled tortillas out on table top and assemble by placing chicken, onions, and cheese in the tortillas. Don't over fill the tortillas or they will be hard to roll.
2. Roll them up and place in suitable pan.
3. In a blender place Anaheim chilies, garlic, and water. Blend to smooth. Place mixture over each enchilada.
4. Cover with foil and place in 350 degree oven for 30 minutes. After 30 minutes remove foil, shut off oven and sprinkle with cheese. Leave uncovered for 5 minutes in the oven.
5. Serve with guacamole and Spanish rice.

1. Heat oil in heavy skillet. Dip tortilla's in oil and cook on both sides. (Make sure not to over cook the tortillas or they will be hard)


2. Place tortillas on paper towels and blot out excess oil.


3. While tortillas are cooling assemble your ingredients in this order. Chicken, Onions, & Cheese.


4. Lay out all your tortillas if you have the room and then put then assemble in the order of ingredients.


5. Roll tortillas up and place in a suitable baking pan.


6. Take Anaheim Chilies, garlic, and water and place in blender. Spread the mixture over the enchiladas.


7. Place in 350 degree oven for 30 minutes. Shut oven off and sprinkle cheese on top. Let sit uncovered in oven for 5 minutes while cheese melts. Serve with Guacamole and Spanish rice.

Bon Apetito