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Reaching Others Through Kindness

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Hubby and his family are in love with my enchiladas. Which is awesome since his grandma is known for her authentic New Mexican cooking and I’m just a silly gringa.

And the best part? They’re so easy!

AG’s White Girl Enchiladas
Servings: Theoretically, six. Realistically, two. They’re scrumptious.

Ingredients
6 boneless skinless chicken breasts.
1 or 2 26 oz cans green chili. I like Stokes brand a lot and I use about a can and a half, depending on how I’m feeling that day. I think the chili makes or breaks this recipe.

1 or 2 1lb bags pre-shredded mexican style blend cheese. Again, I usually use about a bag and a half, depending on my mood.
6 burrito size white tortillas.
Any hot sauce, salsa, lettuce, tomatos, sour cream, etc., that you’d want to put on top.

Directions (Brace yourself… this is too easy!)
Preheat oven to 350ºF. Place oven rack toward the middle of the oven.
Cook chicken in a skillet over medium high heat until outside is cooked. Slice breasts into strips. Cook chicken strips until completely done.
Spread a few tablespoonsful of green chili in the bottom of a 9×13 (I prefer glass) baking dish to prevent sticking.
In each tortilla, spoon about two tablespoonsful of green chili, top with 1/6 of the chicken, and a good-sized handful of cheese.
Roll tortilla and place enchilada with the loose end face-down into the baking dish.
Once all six enchiladas are in the baking dish, spoon the remaining green chili on top. Spread the chili out so no little corners of tortilla are sticking out as they will burn if they don’t have chili on them.
Cover entire dish with cheese - lots of cheese. As much cheese as you dare.
Bake at 350ºF until it smells so good you can’t stand it. (Usually between 20 and 35 minutes, depending on the oven. And if you forget about it or not.)

And remember - the meals you eat with your family are automatically only half the calories.

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