Green
This recipe comes from Leona Lopez, and it is absolutely delicious. It’s simple to prepare and versatile (if you need to substitute or want to add something extra, go ahead.)
4 boneless skinless chicken breasts, cubed
Small amount of vegetable oil
1 8-oz. pkg. of cream cheese
4 or 5 green chiles, roasted and peeled, preferably fresh or frozen, for the filling (canned will work, but it lacks the flavor of fresh or frozen)
12 corn tortillas
4 or 5 green chiles, roasted and peeled, ¼ C. flour, ¼ C. vegetable oil, ½ t. salt, and water --- for the sauce
1 small onion, diced
1 tomato, diced
1 C. grated cheese, cheddar or your choice
For the filling: In a frying pan, to a small amount of heated vegetable oil, add the chicken, and heat till thoroughly cooked. Add cream cheese and stir to melt. Chop the green chile and add to the mixture, stir thoroughly and remove from heat.
For the sauce: In a frying pan, heat ¼ C. vegetable oil, add ¼ C. flour, ½ t. salt, and stir till browned. Finely chop green chile and add to flour and oil mixture. Add water a little at a time and stir over medium heat, until thickened to your taste.
To assemble: Preheat oven to 350°. With a small amount of oil, lightly fry corn tortillas in a frying pan (they still need to be flexible enough to roll), insert filling, and roll to enclose filling. Place in a large, slightly oiled casserole pan. Pour chile sauce over rolled tortillas. Sprinkle diced tomatoes and onions over the sauce. Sprinkle grated cheese over the tomatoes and onions. Bake until enchiladas are heated through and cheese is melted.
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