Thursday, September 29, 2011

Green Chicken Enchiladas

Enchiladas are my husbands favorite meal, and they have recently become a favorite of mine as well. When we were living in New Zealand, it was hard to find enchilada sauce, and the cost of other ingredients made this meal impossible to make. Thankfully, Dad thoughtfully put together a package of tortillas, beans, enchilada sauce and instant margarita mix in a box and even included a $20 for the chicken, green onions, cheese and cilantro (called rocket or coriander in New Zealand-no wonder I couldn't find it at New World!) and shipped it half way around the world to us. We followed Dad's enclosed recipe and enjoyed a yummy Mexican dinner for the first time in many months- it was delicious.



So this recipe was inspired by the one Dad sent us, but includes cilantro because that is the way my Sis makes hers, and ever since having that way, there was no going back!


Green Chicken Enchiladas

Ingredients:

6 large flour tortillas
2 chicken breasts
Mexican blend cheese
enchilada sauce (our favorite is green Las Palmas)
black olives, sliced
green onions, chopped
cilantro, chopped

Directions:

Boil and shred chicken breasts. Add about 1/2- 1 cup of sauce and mix together.

Prepare the olives, onions and cilantro.

In each tortilla, spread a few spoonfuls of the chicken mixture, then sprinkle some olives, onions and cilantro, to taste. Top with a handful of cheese and roll up. Make as many as you want. Then cover with sauce to taste and bake at 350F for 20-30 minutes, until the cheese is melted, the edges are brown and the sauce is bubbling.

Serve with Spanish rice and refried beans. Enjoy!






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