Yo Quiero Verde Enchiladas

These enchiladas are serious the business. My Mom started making these a few years ago and the fever caught on immediately. Melvin just goes crazy when I make these. This is yet another recipe where you can make changes. Melvin loves onions, and they onions don't get very soft in this dish, they stay crunchy, so if you don't like em, don't use em! Add black olives to the top if you like.

Here ya go...

Green Enchiladas

2 cooked, shredded chicken breasts ( I wrap in foil, season with garlic salt and chili powder, drizzle olive oil, and bake for 45 min at 350) Let cool, then shred with 2 forks

8oz package cream cheese, softened at room temp

1 4oz. can diced green chilis (these are not spicy)

1 large can green enchilada sauce

3 slices white onion, diced

2 cups shredded cheese (mexican blend, or queso, or colby jack works fine)

About 12 tortillas (depending on size you use)

3 green onions, chopped

Once you have cooked and shredded the chicken, put it in a medium bowl. Add the can of diced green chilis, soft cream cheese, diced onions, and about 1/4 cup of the green sauce. Add in a small handful of shredded cheese if you like. I use a fork and mash it all together.

A 9x11 glass baking dish works well. Pour a couple tablepsoons green sauce on the bottom of the pan. Take chicken/cheese mixture and roll it up evenly in as many tortillas you can fit into the baking dish. Pack them in as tight as possible. Pour remaining sauce over rolled/filled tortillas. Sprinkle remaining cheese over it all. Sprinkle green onions over the top.

COVER WITH FOIL!! If you are making this early in the day (or the night before) for later, you can just store it in the fridge, and then pop it in the oven when you are ready to eat. This dish needs to be cooked (with foil) for 45 minutes at 350 degrees. Cheese should be bubbly. Let sit 10 minutes before serving.

I serve mine with tortilla chips, or spanish rice. Usually everyone is mad because there are no leftovers and the pan is licked clean. Boo whoo. I believe these enchiladas make Melvin fall in love with me just a little more each time I make them! :)