Recipe: Green Chicken Enchiladas

Recipe: Green Chicken Enchiladas

It's no secret that preparing any chicken dish a challenge at home.  Mostly because my husband hates chicken.

This Sunday was a little different because I took my hubby grocery shopping, and purchased two Grade A First Street whole chickens for under $11!  So of course I was inspired to cook something yummy to make my hubby love chicken once and for all!

With two beautiful birds in tow, I decided to freeze one and make chicken soup with the second.  My goal is to make three dishes with the first chicken.  I started by cooking a basic Chicken soup, and using the cooked chicken to make green chicken enchiladas. I plan to use the broth to make chicken noodle soup, and any left-over chicken for a salad! 

Today I am going to share with you my green chicken enchiladas recipe, which simply starts with the chicken that was cooked in the chicken soup.  

Ingredients for the Green Chicken Enchiladas.

Ingredients to prepare 12 enchiladas include:

• 1/2 of a 28 oz can of El Pato green enchilada sauce (room temperature or slightly heated)
• 1/4 cup chopped white onion
• 1/4 portion of Cacique Ranchero Queso Fresco
• 4-6 tablespoons of the Cacique Crema Ranchera con Sal
• 3 tablespoons sliced black "canned" olives
• 12 corn tortillas
• 1-2 cups shredded chicken  (Expect to use 1/4 to half of a whole cooked chicken for every 12 enchiladas.)

Preparation:

Heat the 12 tortillas and lightly coat both sides of the tortilla with the green enchilada sauce.
Lay flat and add chicken to taste on each tortilla.
Roll and place in a rectangular baking pan that has already been coated with Pam (I prefer to use glass baking pans).

Once you are done rolling with your first row, add more sauce over the enchiladas.

Add the Cacique Crema Ranchera con Sal over the enchiladas.

Sprinkle the cheese and chopped onion over the enchiladas.

Add the sliced black olives.
Once your first row of enchiladas is done, continue by placing more enchiladas over the first row until you are done rolling twelve.
Cover the backing dish with aluminum foil, and preheat your oven to 350 degrees for 10 minutes.
Place your baking dish in the middle of the oven and cook for 25-30 minutes. (gauge your oven)

The delish green chicken enchiladas are ready to be enjoyed immediately after cooking!

I hope you enjoy this dish as much as my once chicken-hating husband did!  

Of course, I would love to know if you tried this recipe and welcome your comments!