What You Need
2 whole chicken breasts
1 package tortillas
1-2 cans green enchilada sauce
rice (seasoned to taste)
shredded pepper jack cheese
Start your rice cooking while you grill the chicken. My chicken is seasoned with whatever suits me that day. Don’t be afraid to try anything here. Even just salt and pepper can do just fine.
After trying quite a few different enchilada sauces, our favorite seems to be the Hatch medium green. It’s got enough kick to keep things interesting, but keep everyone happy. After grilling the chicken, let it rest for 5-10 minutes.
Once your rice is ready to go, shred the chicken! Easy enough if you haven’t done it before. Use two forks and destroy it 🙂 Just be sure to let the chicken rest before doing this otherwise you will lose all your juices and have an ultra-dry enchilada. This is one step I have changed up occasionally. You can mix a bit of the enchilada sauce into the chicken to moisten it a bit more, or add a can of chopped green chilies for a POW. Or, if you like it a bit plainer, just leave it as is.
Toasting the tortillas before filling them makes them far more flexible and easier to deal with. Just an empty skillet over medium heat for a few seconds on each side.
Before filling your tortillas, pour half the enchilada sauce in the bottom of a large baking dish. Just enough to coat the bottom. I have two different filling methods.
Method One: Shell, cheese, chicken, rice, cheese, fold
Method Two: In a big bowl, mix up chicken, rice, cheese and some sauce until it is the EXACT consistency I want, dump into shells
This time around, I went with method one. It tends to actually keep me from overfilling.
Once you have it folded, place it in the pan seam side down.
Pour the rest of the enchilada sauce over your filled pan and top with cheese.
Bake in a 350 F oven for about 30 minutes until cheese is bubbly.
Serves: 4-6 Cost: