Living in Texas has many advantages, one of them is its diverse cuisine. In Panama, we don’t eat many of the Mexican dishes that you find here. So, I learned a lot about Mexican cuisine with my husband – who is of Mexican descent – and by visiting different Mexican and Tex-Mex restaurants here in Houston. Luckily the first time that I decided to make Green Chile Chicken Enchiladas, my husband was home; and wiling to teach me how he learned to make them from a cousin.
Making these easy enchiladas, only called for a few ingredients. I started by cooking, seasoning and shredding chicken breasts. There is a package of already shredded chicken that I have found at Kroger before. If you have one near-by, look for it. If not, I imagine other groceries may have something similar available. After these first steps, I mixed the shredded chicken with cheese.
I set that aside and wet the first tortilla by dipping it in half of Las Palmas Medium Green Chile Enchilada Sauce that I poured into a deep dish. Then I added the chicken, rolled the tortilla into an enchilada and placed it in a baking pan.
Once all the tortillas were rolled, I poured the remaining sauce over the enchiladas. Baking them for about 30 minutes. Once baked, I then topped them with the remaining cheese and served with beans and rice.
That’s it. Not bad right? I think the most time consuming part is cooking and shredding the chicken. Otherwise, these Green Chile Chicken Enchiladas are the easiest.