Ingredients
2 whole young chicken breasts
1 cup chicken stock (or water)
2 teaspoons salt
2 garlic cloves, chopped
1 teaspoon black pepper
3/4 cup corn or canola oil
1 dozen flour tortillas
Salsa Verde, recipe follows
1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack)
Sour cream, for garnish

Green Sauce/Salsa Verde
2 pounds green tomatoes
1 or 2 jalapenos
3 large garlic cloves
1/2 cup water
1 tablespoon salt

Methods
In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table.

For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick,thin with chicken stock to pourable paste consistency. Set aside.

Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.

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Ingredients
18 large corn tortillas, cut in half .
1 chicken, boiled , boned and shredded, can used a broasted chicken
1- (10 -1/2 )ounce can of cream of chicken soup
1 – ( 10-1/2 ounce) can of cream of mushroom soup
3 ( 4 -1/2 ounce) cans of chopped green chile’s
2 teaspoons minced garlic
2 teaspoon salt
2 teaspoons cumin
2 tablespoons chili powder
1/2 teaspoon black pepper
1 teaspoon crushed red pepper
2 pounds of Monterey jack cheese, grated
1 carton ( 16 ounce) sour cream
1 ( 4 ounce) jar of diced pimentos, drained
3 cups of chicken broth

Directions
1. Preheat oven to 350 degress F.
2. coat 9 x 11 inch casserole with no- stick spray
3. make a layer of tortillas in bottom of casserole dish.
4. spread half the chicken over tortillas.
5. combine soups, chiles, and seasonings; in a bowl
6. top chicken with 1/2 of the soup mixture and sprinkle with 1/3 of the cheese.
7. cover this with a layer of tortillas, layer chicken, cheese and the rest of the soup mixture.
8. spread sour cream over this layer.
9. layer with pimentos now and remaining cheese.
10. top with tortillas.
11. pour chicken broth over casserole

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Ingredients
4 Boneless Chicken Breasts Halves
8 ounces Monterey Jack Cheese (or Pepper Jack if you like it spicy), shredded
4 ounces Chopped Green Chilies
1 package Burrito size Tortillas
1 pint Whipping Cream

Directions
Preheat oven to 350. Boil and shred chicken. Put a small handful of the cheese aside for topping. Mix chicken, chilies, and remaining cheese. Wrap in tortillas and place in a baking dish. Pour whipping cream over enchiladas and top with cheese. Bake for 20-30 minutes. Serve with sour cream and salsa if desired. This goes well with a side of Spanish rice.

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Ingredients
8 medium flour tortillas
1 pound pepper jack cheese, grated

FILLING
5 boneless chicken breasts, boiled and shredded
1 cup diced green onions
4 ounces canned jalapenos or green chiles, chopped

SAUCE
1/3 cup chicken broth or water (more if needed)
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
4 ounces canned chopped green chiles
1/2 onion chopped
2 cloves garlic, chopped
1 handful spinach leaves
1/2 cup cilantro leaves

Methods
For sauce, combine all of the sauce ingredients in a food processor or blender, adding more broth or water if needed.

Boil and shred chicken. Place into a large mixing bowl. Add chopped green onion, chopped green chiles (or jalapenos), and about half of the grated pepper jack cheese. Mix about 1 cup of sauce into the chicken mixture to stick it all together.

Roll chicken mixture into each tortilla and place into a casserole dish. Pour sauce over rolled tortillas and top with sauce, the rest of the shredded pepper jack cheese and sliced olives. Bake for about 30-45 minutes at 350 F. You can sprinkle the casserole with freshly chopped cilantro before serving if desired.

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* 10 ounce can enchilada sauce
* 1 cup uncooked converted white rice
* 1 cup chunky salsa
* 2 cans condensed cream of celery soup
* 5 bone in chicken breast halves with skin

Directions

1. Heat oven to 325.
2. Spray rectangular glass baking dish with cooking spray.
3. Reserve 2 tablespoons enchilada sauce for brushing on chicken.
4. In large bowl mix remaining enchilada sauce, rice, salsa and soup then pour into dish.
5. Arrange chicken skin side up over rice mixture.
6. Cover tightly with foil and bake 1 hour.
7. Uncover and brush chicken with reserved sauce then uncover and bake 1 hour longer.

For enchiladas:
* 1 tablespoon vegetable oil
* 12 6-inch corn tortillas
* 1 medium yellow onion, chopped
* 1 medium-size red bell pepper, seeded, chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 4-oz. can diced chili peppers
* 3 cups (about) shredded cooked chicken
* 3 cups packed grated Monterey Jack cheese (about 12 ounces)
* Sour cream
* ¼ cup cilantro, chopped fine

For enchilada sauce:
* 3 tablespoons vegetable oil
* 1 tablespoon flour
* 1/4 cup chili powder (or a little less)
* 2 cups chicken stock
* 10 ounces tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon salt

Directions

1. Preheat oven to 350°F.
2. Make enchilada sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Keep warm.
3. Stack 6 tortillas at a time, wrap each stack in foil, bake in pre-heated oven for 5-6 minutes. Leave oven on.
4. Heat 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and sauté until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
5. Lightly oil 13x9x2-inch glass baking dish. Briefly dip each enchilada in the sauce just to coat each side. Spoon 1/2 cup enchilada sauce into baking dish. Place 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Sprinkle a small amount of diced chili peppers on cheese. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture, cheese and diced peppers. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
6. Bake enchiladas, covered, about 35 minutes. Remove from oven. Serve hot with a generous spoonful of sauce poured over the tops, a dash of sour cream, and a sprinkle of chopped cliantro.

* 1 can (10 3/4 oz.) Campbell’s Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
* 1 container (8 oz.) sour cream
* 1 cup Pace Picante Sauce
* 2 tsp. chili powder
* 2 cups chopped cooked chicken
* 1 cup shredded Monterey Jack cheese
* 10 Mission Fajita Size Flour Tortillas, warmed
* 1 medium tomato, chopped
* 1 green onion, sliced

Directions

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish.Pour remaining picante sauce mixture over enchiladas. Cover.
4. BAKE at 350°F.for 40 min.or until hot.Top with tomato and onion.
5. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water,cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

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Directions

1. Preheat oven to 400
2. In a greased 9×13 pan add a thin layer of salsa, then add two and half tortillas, then cheese, then Chicken, then another two and a half tortillas. Repeat till you are three fourths from top, end with Tortilla layer, pour over remaining salsa and sprinkle with remaining cheese.
3. Bake for 25 minutes or until heated through.
4. To Serve top with Sour Cream

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* 1-1/2 lbs. boneless chicken breasts
* 1/2 c. plus 2 tablespoons all-purpose flour
* 1/2 tsp salt
* 2 tbsp. butter
* 1 c. chicken broth
* 1 small onion, diced
* 1/4 c. canned jalapeno peppers, sliced
* 1/2 tsp. dried oregano leaves
* 2 tbsp. heavy cream or milk
* 6 flour tortillas (7 to 8 inches)
* 6 thin slices American cheese

Directions

1. Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeo peppers and oregano. Cook on low 8 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve.

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* 1 to 1 1/2 lb chicken
* 1 can enchilada sauce
* 2/3 cup salsa- your choice
* corn or flour tortillas
* 2 cups shredded cheddar/ pepper jack cheese
* 1/2 cup refried beans
* 1/4 cup vegetable oil

Directions

1. Preheat oven to 375
2. Cut chicken into bite sized pieces
3. Cook chicken in a pan over medium/high heat until done- about 5-7 minutes
4. Add enchilada sauce, I used Old el Paso, and salsa, Newman’s Own black bean+corn, and simmer while you prepare pan
5. Add oil to 9×13 glass/metal dish, swirl until bottom is covered
6. Add a single layer of tortillas, overlap is ok!
7. Spread half the chicken/sauce mixture over tortillas
8. Sprinkle one cup of the cheese
9. Another layer of tortillas
10. The rest of the chicken mixture
11. Dollop the beans over chicken mixture
12. Cover with another tortilla layer + top that with rest of cheese
13. Cover and bake for 20 minutes
14. After 20 minutes, remove cover and bake 5-10 more until top is browning and crispy
15. You should let it cool for about 10 minutes

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