Thursday, April 3, 2014

Roberto's green chicken enchilada's (Rob Ashby)

Roberto's Green Chicken Enchiladas
 This is Dad's cousin Bruce's sons Rob's recipe!
First you need shredded chicken. I like to cook chicken breasts several hours in a crock pot. Season with garlic powder, garlic salt, and onion salt. Shreds easily with two forks. Another nice way is to buy a whole rotisserie chicken and remove all the meat and shred it.

You will need corn tortillas. Prepare the tortillas one at a time by putting them in a small skillet with about 1/4 inch of oil on medium heat. The idea is to soften them, not fry them. Takes a few times to get the hang of this. Takes maybe 10 seconds or less for each one.

The sauce is very simple.
2 cans of Hatch Green Chile Enchilada sauce

1 small can of Herdez Salsa Verde (Other brands will work fine, those are just what I like)

 Mix together and heat in a sauce pan.
Now... turn the broiler on in your oven. Find a glass plate. Put tortilla on plate and add chicken then fold in half. Make sure you make 2 or 3 on each plate. You will want more than one!
Ladle some sauce over the enchiladas then top with shredded cheese. Put the plate in the oven under the broiler just long enough to melt the cheese. Plate will be hot!
Enjoy. Let me know if you try these and how it goes.. Everyone at our house loves them.

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