My favorite way to cook involves no recipe. No set rules to follow, no cleaning of measuring cups in between uses, no boundaries. The risk of this is that there is also no guarantee of a delicious meal at the end of the cooking. Fortunately, in this case, there was a very delicious meal at the end of my enchilada cooking venture.
I hope you try this.
2 chicken breasts
6 large flour tortillas
16 oz. green salsa (maybe substitute with red enchilada sauce)
1 small can diced green chiles
1/4 cup milk
1/2 onion, finely chopped
1 clove garlic, minced
1/4 teaspoon paprika
1/4 teaspoon cumin
dash cayenne papper
1-2 cups shredded Mexican cheese
Start by making simple blackened chicken. Using two forks, shred cooked chicken and set aside.
Heat oven to 350 degrees.
Heat olive oil in a saucepan over medium heat. Add onions and garlic and saute until onions are translucent, about 5 minutes. Add green chiles, green salsa, milk, shredded chicken, paprika, cumin, and cayenne pepper and mix all together. Let simmer for about 5 minutes.
Warm tortillas in a microwave or oven.
Spread 1/4 cup of chicken mixture in the bottom of the dish. One by one, fill each tortilla. Using tongs, spread chicken down the middle of the tortilla, add cheese, roll and set seam-side down in the baking dish. When finished rolling, top all enchiladas with remaining chicken mixture. Top everything with cheese.
Bake in the oven for 15 minutes.