Chicken Enchiladas Verdes

CAUTION!! This is a tonguegasmic recipe. Drooling on your computer and licking the computer screen are possible side effects of reading this recipe and seeing the pictures. This blogger will not be held responsible for damage to computers due to Scooby Style Tongue Manuevers.

Now that that’s out of the way… On to the good stuff.
Do you see these little guys? Those are Chipotle Peppers in Adobo Sauce. They are your friend. Say it with me now: “Chipotle Peppers are my friend.” I just get happy looking at those little guys.

Ingredients

* 6 boneless, skinless Chicken Breasts
* 2 Tbsp butter
* 1 medium yellow onion, chopped
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 green bell pepper, chopped
* 3 C Cheddar Cheese, shredded
* 2 C Jalapeno Jack Cheese, shredded
* 2 C Monterey Jack Cheese, shredded
* 1 to 2 (4oz) cans of green chilies
* 1 (16oz) jar Green Salsa, I recommend the Salsa Verde Ranchera made by Fischer Weiser (Nom Nom Nom) I get it at my local H.E.B and seriously y’all, it is the best green salsa I have had.
* 1 C fresh cilantro, chopped
* 6 tsp ground cumin
* 4 chipotle peppers in adobo sauce, chopped (these can be found by the jars of jalapenos in your local grocery store)
* 1 tsp adobo sauce from the can
* 12 (10 inch) tortillas, I use the homemade flour ones, but corn tortillas would be good, too.
* Salt and Pepper to your liking
* dash of red pepper flakes

The How To

*Pre-heat your oven to 350 degrees. Lightly spray or butter a 10X15 glass dish.
*Bring a pot of salted water to a rapid boil. Add the chicken and cook, covered, for about 20 minutes. Drain the chicken and set aside to cool a bit.
*Melt butter in a large skillet over medium-high heat. Cook the onions and bell peppers until the onions become translucent and soft.
*Shred the chicken with your hands
*In a large bowl combine: Chicken, onions and bell peppers, Cheddar cheese, 1/2 C jalapeno jack cheese, green chilies, chipotle peppers, adobo sauce, 1 C green salsa, cilantro, cumin, salt and peppers. Mix really well. If you should just happen to have a tortilla chip nearby scooping some of this onto a chip strictly for tasting purposes of course, will make you a very happy person.

Now, using your very clean hands or an every day table spoon, scoop some of that tonguegasmically delightful mixture and place it on one side of the tortilla. Roll this up tightly (some will spill out the ends, that’s okay) Place the tortilla seam side down in your buttered dish. Repeat, until your dish is full.
I usually have a small amount of filling left over, we eat this with chips for a snack, or save it for lunch the next day. It’s awesome all by itself, or as nacho topping.
*Once all of your tortillas have been rolled and placed in the dish use the remaining Monterey Jack and Jalapeno Jack Cheeses to top the enchiladas. Be generous. These are enchiladas people. Ooey, gooey, melted cheesiness is a good thing.
*Cover the dish tightly with aluminum foil and cook for 30 minutes.
*After the 30 minutes remove the foil, pour the rest of the jar of salsa over the top of the enchiladas and cook another 8 to 10 minutes or until the cheeses are all nice and bubbly and melted.

I serve the enchiladas on top of a bed of shredded lettuce. I top the enchiladas with sour cream and chopped green onions. We usually have black beans as an accompanying side dish.

These enchiladas are a family pleaser, a crowd pleaser and will impress any enchilada lover, plus… they’re easy!!

Happy Cooking y’all.