Green Chile Enchiladas
Green Chile Enchiladas
1 cup vegetable oil
18 corn tortillas
4-6 cups green chile salsa, look for a salsa with a mixture of jalapeno chile and tomatillos
4 large chicken breasts, seasoned and baked and shredded
2 cups sour cream
4-6 cups pepper jack cheese, divided (reserve 1/2 cup)
fresh cilantro for garnish
Preheat oven to 375 degrees. Spread 1/2 - 1 cup of the salsa in the bottom of a large casserole dish.
Heat 4 tablespoons of oil in a medium skillet on low to medium heat. Cook individual tortillas in oil for about 8 seconds per side.
Quickly drain the tortilla and dip it in the salsa. Now, place the tortilla in the casserole and repeat, overlapping the edges of tortillas and covering the bottom of the dish. You will need to add oil to the pan occasionally.
Heat 4 tablespoons of oil in a medium skillet on low to medium heat. Cook individual tortillas in oil for about 8 seconds per side.
Quickly drain the tortilla and dip it in the salsa. Now, place the tortilla in the casserole and repeat, overlapping the edges of tortillas and covering the bottom of the dish. You will need to add oil to the pan occasionally.
Scatter 1/2 of the chicken on the tortillas, cover with 1 - 2 cups of salsa, place 1 cup of the sour cream in even dollops over the chicken, sprinkle with 1/2 of the cheese and repeat.
Cover the top with a layer of tortillas dipped in salsa and sprinkled with reserved cheese. Cover with foil and bake for 1 hour or until hot and bubbly.
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