tag:blogger.com,1999:blog-6474750727493827160.post-3287432884008918412008-03-07T11:58:00.007-06:002008-07-18T20:20:13.486-05:002008-07-18T20:20:13.486-05:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.overwhelmedwithjoy.blogspot.com/"><img style="cursor: pointer;" src="http://bp0.blogger.com/_H4gJ_N_UChw/R9DLbbjlKYI/AAAAAAAABPk/twg-H1Vyuj0/s200/FIF-%2BMexican%2BEdition.jpg" alt="" id="BLOGGER_PHOTO_ID_5174859643962599810" border="0" /></a><br /></div><div style="text-align: left;"><ul><li><span style="font-family:trebuchet ms;">2 pounds boneless chicken breasts (or bone in if your prefer)</span></li><li><span style="font-family:trebuchet ms;">1 teaspoon garlic salt</span></li><li><span style="font-family:trebuchet ms;">1 teaspoon white pepper</span></li><li><span style="font-family:trebuchet ms;">1/2 cup sour cream +<br /></span></li><li><span style="font-family:trebuchet ms;">1 4 oz. can chopped green chiles, drained<br /></span></li><li><span style="font-family:trebuchet ms;">1 bunch green onions, chopped</span></li><li><span style="font-family:trebuchet ms;">1 can Rotel mild original tomatoes with green chiles, drained<br /></span></li><li><span style="font-family:trebuchet ms;">1 14 oz. can mild enchilada sauce, green<br /></span></li><li><span style="font-family:trebuchet ms;">2 cups finely shredded jack and cheddar cheese</span></li><li><span style="font-family:trebuchet ms;">tortillas</span></li></ul><div style="text-align: justify;"><span style="font-family:trebuchet ms;">Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.</span><br /><span style="font-family:trebuchet ms;"></span></div></div>~TAMY 3 Sides of Crazy~http://www.blogger.com/profile/03680623585443980958noreply@blogger.com