Submitted by: Mande Williams
Prep Time: 30 Minutes
Cook Time: 30 Minutes
This is a good homemade enchilada recipe. Doubled it recently on vacation and made it for my husband's whole family. They loved it!
Cooked Chicken: I make my own shredded chicken by boiling boneless thighs and breasts together with onions, carrots and celery. Remove the chicken and veggies from the water and you have homemade chicken stock you can freeze for later. I use my food processor to shred the meat, using 2 cups for this recipe and saving the rest for other recipes during the week.
Mix 2 cups of shredded chicken, green chilies (undrained), and Greek yogurt until evenly combined. Once mixed, stir in 1/2 cup each of pepper jack and white cheddar. Set mixture aside.
Spoon small amount of enchilada sauce onto bottom of 9x13 pan. You only need enough to coat bottom of pan to keep enchiladas from sticking. Set aside.
Melt small amount of coconut oil in frying pan on medium-low heat. Once melted, add one tortilla to pan. Gently fry tortilla, turning tortilla often until a warmer brown. It takes only a few seconds. Remove pan from heat. Remove tortilla from pan and place on paper towel.
Allow to cool only slightly. While still hot and pliable, place good-sized dollup of chicken mixture in middle of tortilla. Roll up and place on a different plate so shell can harden.
Repeat until either all chicken mixture is used and/or all tortillas are used. For me, it is best if I do one tortilla at a time to keep the tortillas from getting too hard. Some people do not fry the tortillas but I've found they get too soggy once baked.
Place hardened enchiladas in prepared pan. Spoon remaining enchilada sauce over enchiladas. Bake at 350°F for 25 minutes.
Sprinkle remaining cheese on top and bake 5 additional minutes or until cheese melts.
We saute summer squash and onion with cumin, paprika and chili powder in some coconut oil to go with this dish or just eat as is.