Michelle's Famous Enchiladas

Ok..this blog post goes out and is dedicated to my beautiful cousins Kristin & Pam! You both have wanted my version of the recipe and this time I took time to document my process with photos.

First - the recipe!! I found 3 1/2 years ago and have re-vamped with my own flair mainly because I can't eat RED tomatoes and I've never seen prepared enchilada sauce here in PV. :)
The recipe can be found on Betty Crocker Website.

Ingredients that I use and what you'll need:

• 1 box Dona Chonita Tomatillo Broth
• 1 box Del Monte Salsa Verde
• 1 block Monterrey Jack Cheese
• Package of Tortillas (I don't like the burrito size, I think they are too big)
• 1 container of sour cream
• 1 can of chilies
• 3 boneless skinless chicken breasts
• 1/4 onion chopped
• chicken seasoning and 1/2 block or cube of bouillon

1st thing I do is poach the chicken breasts. I add about a teaspoon of chicken seasoning and 1/2 block of bouillon to the boiling water. Let them cool and dice into bite size pieces.

Then I shred the cheese. The recipe calls for a lot of cheese, but I've found that 1 block of your preference cheese is fine. I prefer Monterrey Jack over Cheddar, but again this is a personal preference.

Next, I like to add a little onion to the enchiladas, but again this is just a personal preference because I'm a HUGE ONION FREAK! I chop a 1/4 onion, add the chicken, about 3/4 of the cheese, sour cream (per recipe), chilies and about 1/4 cup of the tomatillo broth. I usually add some extra chicken seasoning and pepper to the filling mixture because I find sometimes it's just a little bland.

***NOTE: If preparing this in Mexico, DO NOT dump the entire can of chilies in. Chilies are much different here than in the US!! I made that mistake already. If preparing this in Mexico, I add about 3 tablespoons of chilies with a little of the juice from the can.***

Spread about 1/4-1/2 box of the tomatillo broth in the bottom of your greased 9x13 pan. Now, comes the FUN PART - filling and rolling the tortillas. I do follow the recipe here and place about a 1/3 cup of filling into each tortilla.

Continue filling and rolling your tortillas until you have filled your pan. After I have all of them in the pan, I usually sprinkle on a few extra chilies just to add a little more heat.

*** Note: This pan was made for youngsters as well. The two enchiladas on the side were made without chilies, etc.***

Next, pour the remaining tomatillo broth and the entire box of salsa verde over the top of the enchiladas and sprinkle the remaining shredded cheese on top.

Next, I follow the rest of the recipe as directed. Spray sheet of foil with cooking spray; cover baking dish foil sprayed side down.

Bake 35 minutes. Remove foil; bake 5-10 minutes longer or until hot and cheese is melted.

I do have on hand to garnish - sliced green onions, chopped avocado and extra sour cream. I HIGHLY recommend the green onions and avocado. It just adds something YUMMY!!

I've made this the night before and it takes a little bit longer to bake because everything is cold, but it works and tastes FANTASTIC!! I have yet to freeze it.

Enjoy my lovelies!!

Tomorrow I will post pictures of the FINAL PRODUCT and the dessert! I'm having guests for dinner tomorrow that have specifically requested this dish! :)