2 whole roasted chickens
20 whole wheat tortillas (if they’re whole wheat you can pretend like these are healthy)
1 big bag o mexican blend cheese… the BIG bag.
1 bunch cilantro
1 skoosh lime juice
a couple of cloves of garlic
Jalapeno peppers… How spicy do you like???
Serrano peppers… Ditto
Salt… 1 shake to a handful… it’s up to you
1 bag of tortilla chips (for taste testing purposes
Quick and easy version for those days when a long call eats up your cooking time. This recipe will feed a family of 6, or 1-1.5 firefighters.
Have one of your junior firefighters pull all of the meat from your pre cooked chickens. If they’re being particularly obnoxious, have them shred the chicken with a fork as well (this step, however is not a crucial component). Peel the green leaves off of the tomatillos, then boil them until soft (Approx. 10-15 min).
In a blender, combine the tomatillos, onion, and some of the cilantro. Blend it well. Next, begin adding lime, garlic, peppers , the salt, and mor cilantro. Do all of the ingredients in small increments, and taste test along the way. Build your sauce in the blender until you’ve found the perfect balance of south o the border flavor and spiciness.
Next, dish some chicken, cheese and a little splash of sauce into a tortilla and roll it up. Make them as big or as small as you like. One rolled, place them in a glass cake pan. Line them up side by side until the pan is full of enchiladas. Pour sauce over the top of them, and then cover with cheese. This recipe will usually make 2 pans.
You have now built your enchiladas!!! Cook them in the oven at 350 degrees until they are melted and ooey gooey (Approx. 25-30 min). Serve with Spanish rice, and accessorize with sour cream. Enjoy!