These are by far my favorite enchiladas, today’s recipe comes from my wonderful mother. If I remember correctly my mom came across this recipe from one of her friends that she worked with many, many years ago. When I can’t go out for Mexican food these are my go to, not to mention there is plenty of left overs for easy next day meals.
Start off by dicing up as much onion as you would like to place on top of the enchiladas, and set them aside. If you like olives, this would be the time to dice them as well or you can cheat and by them pre sliced like I do.
Quarter one whole tomato and set it aside.
For those of you who don’t know what tomatillo’s look like, they look like a green tomatoes with a green husk covering it.
Husk all 10 of the tomatillo’s.
Take two jalapeno and cut them in half.
Take one bell pepper and cut it into chunks.
In a boiling pot of water, place the tomatoes, tomatillo’s, jalapenos, and bell peppers. Allow them to simmer until the vegetables are tender.
In a blender or a food processor, puree all of the simmered vegetables with a little bit of the water they were boiled in.
Warm the corn tortillas up in the microwave for about 30 seconds or until they are easy to work with.
Earlier in the day, I boiled a whole chicken. I allowed it cool down, so I could easily shred it without burning the my fingers.
Mix in about half of the vegetable puree into the chicken and give it a good mix until the chicken is evenly coated.
Place a decent amount of chicken mixture on a warm corn tortilla and roll the tortilla nice and tight.
Place them in to a 9X13 pan, you should be able to fit seven to eight of them across depending on how full you stuffed the tortillas. I normally fill up two 9X13 pans which is perfect for the boys and I since they eat about five of them for a meal. If two pans is two many just cut the recipe in half and make one pan.
Once you fill a pan up Place a dollop of sour cream on each enchilada and spread it across. When every enchilada has sour cream on them drizzle the rest of the green sauce evenly on them.
With the onions you chopped and set aside, evenly sprinkle the onions and some olives on top of the enchiladas.
Sprinkle a good amount of shredded cheese on top of the enchiladas and sprinkle with some chopped cilantro.
Preheat the oven to 350 degrees and bake them for about 45 minutes, or until everything is hot and the cheese is nice and melted.
Once their baked serve them with some sour cream and hot sauce. I hope you enjoy these delicious enchiladas as much as my family and friends do.
1 whole chicken
1 green bell pepper
2 jalapeno peppers
Shredded Cheddar Cheese
Boil the whole chicken until done, and shredded it once its cooled. For the sauce: Husk the tomatillo’s, quarter the bell pepper and take out the seeds, quarter the tomato, and cut the jalapeno’s in half. In a pot of boiling water toss all of the vegetables and let simmer until they are nice and tender. Once tender drain the majority of the water, I left about half a cup in the with the vegetables. Place the vegetables and the water in a blender or food processor and puree them until the sauce is nice and smooth.
Pour about half of the sauce over the chicken and mix them until the chicken is evenly coated. Take some corn tortillas and heat them up for about 30 seconds or until warm and easy to work with. Place a spoonful or two into each corn tortilla and roll them up and place them into a 9X13 pan, you should be able to fit seven to eight of them across. Once you roll all of your enchiladas, place a dollop of sour cream on each one and spread it across the top. The sour cream helps keep the tortillas moist and it adds wonderful flavor. Next evenly spread the rest of the green sauce you just made over the enchiladas. Preheat your oven to 350 degrees F. While the oven is preheating, sprinkle the diced onions and olives over the enchiladas, as well as the cheese and cilantro. Bake them for about 45 minutes or until everything is hot and the cheese is melted. Serve them with some more sour cream and hot sauce of your choice.