Today, I discovered the secret to making the perfect enchiladas. Thanks to The Tex Mex Cookbook that boyfriend and I brought back from our trip to his family's home in San Antonio. We actually bought it at a country store in Greene, Texas. I read a recipe that fries the tortillas and dips it into the echilada sauce before backing with the filling. This recipe is not completely made from scratch but it was a quick, easy, delicious meal that pleased boyfriend, the ultimate Tex Mex connoisseur. This might be the beginning of a New Year's day tradition.
• 1 rotisserie chicken, meat removed from the bones and shredded
• ½ onion, chopped
• 1 cup Monterey Jack cheese, grated
• 8 yellow corn tortillas
• 1 large can store-bought chile verde sauce
• 1 small can store-bought chile verde sauce *different brand
• Preheat the oven to 350 degrees.
• Combine shredded chicken and chopped onion, set aside. • In a medium saucepan, combine the chile verde sauces and warm over medium heat.
• Heat 2 tablespoons olive or vegetable oil in a small skillet on medium-high heat for 3 minutes. Using tongs, place one tortilla in the hot oil for about 30 seconds, or until soft and lightly browned.
• Place on a paper towel to remove excess oil then dip into the combined chile verde sauces, covering completely.
• Remove dipped tortilla and place on baking dish, fill with ¼ cup of the chicken mixture and roll tortilla, placing the seam side down on the plate.
• Continue with remaining tortillas.
• Pour ½ cup chile verde sauce over the filled enchilada. Sprinkle with cheese and bake for 10 minutes.
• At the end of 10 minutes, I like to turn on the boiler in the oven and cook until the cheese has spots of golden brown.
• Remove from the oven and let sit until they are cool enough to handle. If they seem dry, pour a little more of the chile verde sauce over the enchiladas before serving.
• Top with a dallop of sour cream. For the true Tex Mex combo plate, pair with cooked beans and Mexican rice.