My husband took my family’s favorite household meal, Mexican food, and put a new spin on our favorite of chicken enchilada’s. I have been making this recipe for years. Our dear family friend Mary Herrera, taught me authentic Mexican cuisine. Salt over the shoulder, a small prayer to God and she won my heart by showing me that cooking is about love and making wonderful food for the ones you love. However my love for culinary adventure has been limited due to my working schedule which does not permit me the opportunity to cook as much. The Chad has been taking over the role as family chef and when we made my recipe,”lazy girls way to make enchilada’s” as Mary called it, I was in heaven, as were the kids.
My husband made “Man-chilada’s” as we called it that night, they were the best grilled chicken enchilada’s anyone could ask for and I hope you enjoy as much as we did that night for dinner.
4 large chicken breasts, slow grilled
Tortillas, small, corn or flour, about 8 0r so
1c. Sour Cream
1 can Cream of Chicken soup
1/2 can of Green Chile Enchilada sauce
2 small cans green chile
2c. shredded Colby Jack cheese (or more if desired)
1/2 c. chopped red onion, black olives (to taste, if desired)
My husband’s beautiful secret is the slow grilling of the chicken in this recipe as well as topping with onions and black olives to really give this dish some zing!
After the chicken is cooked all the way through, shred, and mix together the wet ingredients (sour cream, soup, sauce). Slowly add the chicken to the mixture. Shred the tortillas to cover the bottom of the baking dish. We like the 13×9 baking dish for lots of food to go around. Spread around the tortillas, spread the sauce and chicken mixture creating a layer, add a bit of shredded cheese to the top. Do this again and again, creating layers until all of the sauce and chicken mixture is used. Top finally with tortillas again and cover with cheese. Bake at 350 degrees until all the cheese is melted. Cut and serve. Garnish with chopped cabbage, red onions and black olives.