Let's meet somewhere in the middle and say it's 4 enchiladas. That's a good number.
Here's the ingredients for 4 perfect chicken enchiladas:
-1/2 pound boneless chicken breast, diced
-4 corn tortillas
-1 16 oz jar of storebought green salsa
-1 bag mexican blend cheese (or if you're super buji, 1 to 1 1/2 cups grated pepper jack)
-1/2 a red pepper, seeded and diced
-1 tomato, diced
-1 clove garlic, crushed
-1/2 a white onion, diced
-a little fresh jalapeno if you are a weenie, a whole one if you like spice
-one of those cartons of chicken stock
-scallions for garnish
-1 bay leaf
-1/8 tsp oregano
In a medium saucepan, add a tbsp of olive oil and soften the onion, garlic and red and jalapeno pepper over medium heat. After a few minutes add about two thirds of the carton of chicken stock. Bring that to a boil and add tomatoes, diced chicken, bay leaf and oregano. Lower the heat slightly and stir occasionally while mashing the chicken into the bottom of the pan. Eventually, it will start falling apart. You have to eyeball the chicken-if you have eaten chicken enchiladas, you know how the meat is supposed to look and taste. As the chicken stock evaporates, ask yourself: is my meat up to snuff? Does it need more time in the pot? Add stock as you go if you think it needs time.
I have a masher that I bought from Charles Nelson Reilly's estate sale that I mash this with the whole time it is cooking. I betcha CNR could have made a mint in the cornball biz in Guadalajara-talk about a man who was Telemundo-ready. None of this is helping, is it?
Heat a skillet and add one corn tortilla. With a pastry brush or spoon, brush a thin layer of olive oil onto each side of the tortilla. Not low fat, but this will keep the tortillas from cracking. Once four tortillas are warm and oily, spoon a bit of chicken down the middle, topped by about a tbsp. of green sauce and some cheese. Now roll it up and place in the pan. Repeat x4. And now top with the remaining green sauce and a handful or two of cheese. Broil for a while. Eat out of pan.
I know this recipe is super non-specific but I wanted to post it anyway since Charles Nelson Reilly's masher is involved. Yay Cinco De Mayo Mucho Sexo con Guyos y Cabras en los pantalones!
