Enchildas Verde

This was the first meal I ever cooked for my husband and as I can say, the rest is history!  This is an echilada dish that I came up with on a whim or wanting healthier more veggie-filled echilada dish, so this my enchilada verde was born and I still love it just as much today as I did 5 years ago when I was tickering away in my kitchen one summer!

Shopping List:
1) 1 lb. boneless skinless chicken; tenders or breasts or any kind you like

2) Verde Sauce (16oz jar or larger)

3) 1-2 Green Peppers

4) 1 Medium Sweet Onion

6) Fajita Seasoning

7) Sour Cream (Daisy Light is my favorite)

8) Corn Tortillas (small)

9) Monteray Jack Cheese

10) 1 Can Diced Tomatoes with Chiles

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To Begin:
Start by preheating your oven to 375.

Season chicken with salt, pepper, and fajita seasoning. Slice chicken into strips (make them about 2 inches long). 

In a pan heated on medium, add a little bit of olive oil and cook chicken.  While chicken is cooking slice up your green peppers and onion.  Once chicken is done remove from pan and place on a plate.

Add a teaspoon more of oil and throw in onions.  You can also add a small bit of chicken broth to help scrap the chicken leftovers from the bottom of the pan to add that gooooooddd flavoring.  Sprinkle with fajita seasoning and some salt.  Let caramelize; about 5-10 minutes.

When onions are close to being done throw in the green peppers and let cook for another minute or two. Sprinkle again with some fajita seasoning.

Drain liquid from the pan and then place onions and green peppers and chicken into a mixing bowl.  Add to this just the tomatoes from the can and not the juice.  Then place into the mixture about 1/2 a cup of sour cream.  Mix well until everything is covered evenly.

Line a large baking dish with tin foil. Spray with cooking spray.

Place about a spoon and a half full of mixture into your corn tortilla, roll up and place flap side down.  Place in rows next to each other.  Mixture will probably make about 15-20 enchiladas, so may need another smaller dish.  Usually when I make them each person usually wants 2-4.

Once they are all tucked into the baking dish nicely pour verde sauce over the middles of them covering them genereously.  Sprinkle then with moneteray jack cheese. 

Cover with tin foil.  Let cook for about 15 minutes.

Then take off the tin foil for the last 5.

Serve with hot sauce, salsa, gaucamole, whatever your favorite toppings are!

Enjoy!

 Hot from the oven!

Ready for your favorite toppings!