🌟Enchilada🌟 Best Ever

Hi! I’m Skinny Bronze Mantis. I’m excited to help explain how to make the best ever Green Chile Chicken Enchiladas. The stupid Paparazzo and I will lead you through the steps as explained in Laurie’s “Thought for Food” journal.

Note: If you are vegetarian, simply leave out the chicken. If you are vegan, substitute dairy cheese with vegan cheese.

Ingredients:
1 lb 6 oz or 21 oz (623.7 g) Grilled chicken thighs cubed
3 quarts (2.84 liters) chopped green chile
4 onions chopped and sautéed
40 yellow corn tortillas. 10 per layer cut in quarters.
2.5 lbs (1.13 kgs) Mexican Four Cheese Blend (Monterey Jack, Medium Cheddar, Queso Quesadilla, Asadero Cheese).
2.5 cups (591.5 ml) soup stock

First thing you have to do is start with the right attitude and correct posture.

To make the green chile enchilada sauce, chop and sauté the onions until they are golden brown. Chop the green chiles, Mix the sautéed onions, chopped green chiles and soup stock together. Divide into 4 equal portions, one for each layer.

Place the shelf in the middle height in the oven, and preheat the oven to 400Âș F (204.4Âș C) while you assemble the enchilada. You will make four layers. The first three layers are the same. Grease the bottom of a 17x13x3 inch pan (43x33x7.62 cm). Cut 10 yellow tortillas in quarters and cover the bottom of the pan. Measure out 7 oz (207 ml) of cubed grill chicken thighs, and spread evenly on the tortillas. Measure 10 oz of the cheese blend, and spread evenly of the tortillas and chicken. Spoon out the first of the four parts of the green chile enchilada sauce on the cheese and carefully spread out evenly over the cheese. Repeat the same order of layering for the next two layers.

The last layer only has tortillas, enchilada sauce and cheese. Normally, Laurie puts the cheese on top, but on this batch she was talking to Susan, got distracted and put the green chile enchilada sauce on top. Once all the layers are completed, place the enchilada on the middle shelf in the heated oven and cook for approximately 25 minutes or when it is heated through and the cheese on top is bubbling and starting to brown.

Set the table and serve it hot. After we eat our initial meal, we divide up the enchilada into serving sized containers and freeze the servings for lunches or whenever we feel like green chile chicken enchilada.

I had enchiladas with fried eggs for breakfast this morning.

We had clear blue skies all day. A few clouds rallied and popped into the sky for the painter at sunset.