The love is in the details, right? This dish is filled with both! I don't make enchiladas all that often. But when I do, I go all out! I start by boiling a chicken in a large stock pot with some onion and jalapeños. While my chicken is cooking away, I make my own Salsa Verde. I have always thought that the key to a good enchilada lies mostly in the sauce.
It's not just the sauce, though. It's the tender chicken. The lightly fried shells. The freshly grated cheese. It's the love. And as I said before, this is a dish that is FULL of LOVE. Enjoy!
1 Tbs olive oil
1 sweet onion, thinly sliced
2 garlic cloves, minced
2 Lbs cooked chicken, shredded or chopped
1 cup Salsa Verde
1 cup manchego cheese, grated
1 cup jack cheese, grated
*can also use a mix of jack and cheddar
1/2 cup vegetable oil, for frying
14 soft corn tortillas
2 more cups of Salsa Verde
Preheat oven to 350 degrees
In a large skillet, saute your onion in the olive oil. Just for a few minutes, until onion starts to soften. Add your garlic and cook another minute or two. Add chicken and 1 cup of Salsa Verde. Simmer for a few minutes over low heat. Turn heat off, put lid on, and set aside.
Heat your vegetable oil in a small fry pan. Heat for several minutes over high heat. Lightly fry corn tortillas, about 30 seconds per side. Let drain on a paper towel.
Assemble Your Enchiladas:
Spoon a small amount (about 1/4 - 1/2 cup) of the chicken onto each corn tortilla. Top with a small amount of cheese. Fold and tuck to make something like a loosely rolled taco. Lay seam side down in a 9x13 baking dish. *I always need 2 pans. Top with remaining cheese and 2 cups Salsa Verde.
Cover with foil and bake for 30 minutes. Garnish with any kind of taco-type goodies you like.