Tia Lizzie’s Green Chile & Chicken Enchiladas (non-spicy)
Why I Love This Recipe
I got this recipe from my Aunt Lizzie Arellano (a.k.a. Tia Lizzie). Like all the women in my family, she cooks with love and from the heart. That’s a nice way of saying they don’t measure anything. The outcome always tastes like they know what they’re doing, but it’s hard to pinpoint just how much garlic to add to this or that. Aunt Lizzie and Uncle Joe drove from Nevada to visit my boyfriend and me a few years ago, and Aunt Lizzie made the best chicken enchiladas! No matter how old I get, she still puts me to work, so I had the chance to get my hands dirty while she prepared this traditional Mexican dish. I wanted to take notes but she moved too fast and my hands were full of chicken and chiles. Two weeks later and after a few reminders, she emailed me the recipe. (Score!)
Ingredients You'll Need
1 boneless chicken breast
4 oz. chopped green chiles (Ortega canned green chiles work well)
½ can chopped black olives
¼ finely diced onions
4 oz. grated Colby or Monterey Jack cheese
½ cup green enchilada sauce (Las Palmas brand okay)
1 small pkg. fajita size flour tortillas
½ tbsp. salt and pepper
Simmer chicken breast in water for about 20 minutes. Remove chicken to cool. Use food processor to chop after chicken cools (no liquid).
2. Pre-heat oven at 325 degrees
3. Place all ingredients in a large bowl. Use large spoon to mix.
4. Place small amount of mixture in a fajita size flour tortilla. Roll enchilada style. Repeat until mixture is gone. Spray casserole dish with non-stick bake spray. Place enchiladas in dish. Pour leftover enchilada sauce over the enchiladas in dish (as much or little as you like). Sprinkle grated cheese over the top.
5. Bake at 325 degrees for approximately 25 minutes.
6. Remove and let cool. Serve hot with dollop of sour cream and a fresh side of avocado. Squeeze fresh lemon to taste. Enjoy!
Tip: Use leftover chicken water to make Mexican rice. Any leftover green chile sauce can be used to make chile verde.