Kathrine's Chicken Enchiladas

Kathrine, is my sister-in-law, and she lives in Texas. Cooking comes naturally to her, as she inherited the skill set from her mother. She works as a Pediatric Nurse, in a hospital setting. She is always telling us what she cooked, or baked, to take to their potlucks. They are a close group of nurses, and are lucky to have her, on the team. 

Kathrine presented her Chicken Enchilada, to our family, Christmas of 1996. We took a family trip, to visit relatives, and stayed, at her house. They were an instant hit. Whenever we are fortunate enough, to have family gatherings, it is a must, that she make these enchiladas. I'm sure you will love them, as much as we do.

The recipe is quite adaptable. You can make it with red or green sauces. Both are great. But today, I am showing the Green Chili Chicken Enchiladas.

You can also make a casserole, instead of rolling enchiladas. I made the casserole version, when my children were growing up. My daughter still prefers the casserole.

Serve with rice and beans; and your favorite toppings. 

Kathrine's Chicken Enchiladas 

 

Ingredients:

1 (3/4 Pound) Large chicken breast, boneless, skinless

1 1/2 Teaspoons cooking oil

1 Teaspoon Righteous Seasoning

1 (4 Ounce) Can chopped green chilies

3 Tablespoons dehydrated onion

1 Lime, juiced (optional)

1 (16 Ounce) Can green enchilada sauce

1 (16 Ounce) Package Mexican cheese blend, divided

12 (6 Inch) White corn tortillas

Oil for frying

Black or green olive slices, to garnish (optional)

 

Directions:

Preheat oven to 350. Lightly oil a small baking dish. Place chicken breast in baking pan. Coat chicken with cooking oil. Rub seasoning into chicken. Spoon chilies onto chicken breast, then top with dehydrated onion. Squeeze lime over chicken. Bake for 40-50 minutes, or until chicken is just done. If you have a meat thermometer; bake until temperature reaches 160 degrees. Drain juices. Shred chicken. Transfer to a large mixing bowl. Let cool slightly. Pan fry corn tortillas, over medium high heat, using a little oil. You want the corn tortillas to soften, but not crisp. Set aside. Mix cheese and chicken, reserving a cup of cheese, for the topping.  To roll: Lightly coat a 9 X 13" pan with enchilada sauce. Place a corn tortilla in the pan. Pour a little sauce into the center of the tortilla. Flip the tortilla, to coat both sides. Place about a half cup of the chicken and cheese filling into the top half of the tortilla. Roll lightly. Place seam side down. Form two rows of enchiladas. Place a line of shredded cheese down the center of each row of enchiladas, so that you can see a slight line between each enchilada, and know where to cut to serve. Garnish with a olive slices, if desired. Pour remaining sauce over the edges of enchiladas. Makes 12 enchiladas, or a casserole.

This is half a casserole. I made half enchiladas, and half casserole.

 

Casserole -  Layer tortillas, meat and cheese filling, and sauce.

 

Red Enchiladas - Use red enchilada sauce, in place of the green enchilada sauce. Omit the green chilies.

 

Serve with rice and beans, chips and salsa, guacamole and sour cream!