I’ve been making beef enchiladas for years. I made these the first time years ago and didn’t really like them. I found the recipe going through one of my old homemade cookbooks and decided to give them another try. I’m glad I did!
In a bowl, combine some cheddar, some montery jack, and some finely chopped onion.
Shred a rotisserie chicken. Kitchen Helper Husbands are very good at this job.
And now we make the sauce.
In a blender goes some 2% milk
an egg (cracked, of course)
a can of diced green chiles
and a can of tomatillos. And give it all a whirl!
Time to put it all together!
Combine the chicken, shredded cheese and onion in one bowl. Soften tortillas in the microwave and get your assembly line ready. I LOVE having an above range microwave when I make enchiladas.
Put some of the chicken mixture in a tortilla and roll up.
Repeat until all the chicken mixture is gone. (Sidenote: I usually stick with whole wheat tortillas, unless it’s enchiladas. I just love flour ones. And I allow myself this white flour indulgence.)
3 chicken breasts, cooked and shredded
3.4 cup shredded monterey jack, divided
3/4 cup charp cheddar, divided
1/2 cup chopped onion
2/3 cup 2% milk
salt and pepper
1 (11oz) can tomatillos, drained
1 (4.5 oz) can green chiles, undrained
8 flour tortillas
Combine chicken, 1/2 cup of each cheese, and onion. Set aside.
Comgine milk, egg, salt pepper, tomatillos, and chiles in a food processor. Process until smooth.
Heat tortillas in microwave to soften. Spoon 1/2 cup chicken filling into tortilla, roll up, and placei n baking dish. Repeat with remaining tortillas and filling. Pour sauce over enchiladas.
Cover and bake at 375 for 20 minutes. Uncover, sprinkle with remaining cheeses, and bake 5 more minutes or until cheese melts. Serve with sour cream.
Nutritional info: 314 calories; 13g fat; 2g fiber; 23g protein.