By now you know that I am a Mexican food fanatic. It can be a bit of an obsession really. Since I live in a very small town in Western Washington my choices in restaurants that serve Mexican food are slim to none, especially if you want it to be good Mexican food. When Jessi and I were in Tacoma last year looking for Halloween costumes, we came across a tiny little Mexican market that also served food. We just about got whiplash because I turned the car into the driveway so quickly! We were both so excited to find a new place to try out. Well, it turns out that we shouldn’t have been so excited. But Jessi was happy because she was able to get some Mexican soda and candies she hadn’t had since we moved from San Diego to Washington.
Due to this lack of satisfaction with the choices I have been faced with, and my continued cravings, I am constantly trying to duplicate the wonderful foods of my past. As I have mentioned in past postings, Kevin doesn’t exactly share my enthusiasm for my obsession. He is not a fan of burrito’s, carne asada, tacos, etc. However one dish he does like is enchiladas in green sauce (chili verde). So you know I jumped on that right away. I had a way to calm my craving and make a meal that I knew Kevin would enjoy.
I took a little help from premade salsa on this one. I do want to create my own chili verde but there were no tomatillos in the store so I went for the next best thing. I will tell you that the best brand of salsa verde I have found is Herdez.
If you can’t find this one there are other very good ones out there. I just have a little love affair with this brand.
With traditional enchiladas you use corn tortillas and have to run them through hot oil to make them soft enough to roll without cracking. I have always done them this way (was taught by my son’s babysitter who was from Mexico) but hated that it added so much fat to the dish. Imagine my happiness when I found corn and wheat combo tortillas. They were bigger than a regular corn tortilla and soft like a flour tortilla, but still had that corn flavor I love. If you can’t find these combo tortillas I would just use the soft taco size flour tortillas to save the hassle and calories of the whole oil routine.
I used 10 x 13 pans and that worked out to make 8 enchiladas. I also made a pan of plain cheese enchiladas for my Dad and Jessi.
After you cut the chicken breasts into strips, drizzle them with olive oil and sprinkle them with the seasoning mixture.
Once the chicken bakes for 15 minutes and cools, shred it with two forks.
Saute your onions, garlic, and jalapeno over medium heat until the onions are translucent and the peppers ae soft, about 5 minutes.
Mix the shredded chicken, sour cream, cheese, left over spice mixture, and onion mixture together in a medium bowl.
Spoon 1/8th of the mixture into a tortilla and roll it up, placing it in a 10 x 13 pan. Top enchiladas with the salsa verde and sprinkle with left over cheese. Bake at 350 degrees F for 25 minutes.
Chicken Enchiladas with Chili Verde Sauce
2 boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive oil
1 jalapeno pepper, diced
1 medium onion, diced
2 cloves garlic, minced
3 cups pepper jack cheese, shredded
1 cup sour cream
8 small flour tortillas (corn blend if you can find them)
1 jar salsa verde
Preheat over to 350 degrees F.
In a small bowl combine the cumin, chili powder, garlic powder, and salt. Place chicken strips on a rimmed baking sheet and drizzle with olive oil. Sprinkle with the chili powder mixture, reserving any unused mixture. Bake for 15 minutes and remove from oven, set aside to cool.
Meanwhile in a medium skillet over medium heat, drizzle a tablespoon of olive oil. Add the onions, jalapenos, and garlic. Saute until the onions are translucent and the peppers have softened, about 5 minutes. Remove from heat.
Shred the cooled chicken strips with two forks and place in a medium sized bowl. Add the onion mixture, sour cream, 2 cups of cheese, and the remaining spice mixture. Stir to combine well.
Spoon 1/8th of the mixture into a tortilla and roll it up. Place the enchilada in a 10 x 13 pan and continue with the remaining 7 tortillas. Pour the salsa verde over the top of the enchiladas and sprinkle with the remaining shredded cheese.
Bake at 350 degrees F for 25 minutes. Remove from oven and serve with Salsa Rice.