Chicken enchiladas and a recipe for green chile sauce combine for one tasty dish. Instead of the usual rolled enchiladas, tortillas are layered then cut in half to serve four. This is a distinctive New Mexican tradition.
1/2 teaspoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 cup shredded cooked chicken breast (about 6 ounces)
Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Combine onion mixture, chicken, salt, and pepper.
Spread 1/4 cup Green Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of chicken mixture and 1/2 cup Green Chile Sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.
Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.
Great easy supper! I had thought, while layering the enchiladas, that the filling would be too meager, but it turned out to be perfect. The combination of the fresh green chile sauce and the feta was fantastic.
Simply delicious! The combination of tomatillos and chiles is scrumptious--light, bright & so very tasty! If you've ever had the pleasure of eating at Hacienda Colorado (locations in Colorado), it's on par with their tomatillo sauce! YUM!
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