These restaurant style enchiladas make a delicious quick & easy meal provided you already have the green chile sauce and the cooked chicken.
"*" See Kitchen Notes for more information or links to special ingredients.
Dip a second tortilla* in the green chile, place it on top of the previous enchilada layer, and top with more chicken, cheese and onion.
Pour some of the green chile sauce over the top, add a few diced onions, and top with cheese.
While the enchiladas are in the microwave, fry an egg sunny side up or over easy. Place one egg on top of each serving of the heated enchiladas.
Green Chile Sauce – If you don’t have the chile to make your own sauce, you could probably find jars of Green Chile Sauce in the ethnic aisle at your local grocer or at a market that specializes in southwestern and Mexican cuisine. You could also buy it online. Check out this list of Sources of New Mexico Chile Products.
Tortillas – The number of tortillas is dependent upon how many layers per enchiladas. Two layers require 3 tortillas, one layer requires 2. And if you’re really hungry, use 4 tortillas and build a 3 layer enchilada. (I usually go with one layer, Bobby goes with 2.)
Chicken – Use any leftover chicken or turkey or even pulled pork for that matter. If you don’t have any leftover chicken and really want these enchiladas, never fear. Cover 3-4 chicken thighs with water, add 1/2 tsp. salt, 1 Tbsp. peppercorns and 1 tsp. oregano. Cook for 1 – 2 hours depending on how much time you have. Remove the chicken and let it cool. Pull the chicken off the bones, chop and use in these enchiladas. Strain the stock through paper towels and use for the green chile sauce, in a soup or freeze for later.
Cheese – We prefer cheddar cheese, Monterey Jack or a mix of the two.
Other toppings– As with any enchiladas, you can add other toppings such as sour cream and/or guacamole. However, I find these enchiladas quite filling and tasty enough to where others toppings are not needed.
Batch of enchiladas – To serve 4 to 6 people, you’ll need 12 to 18 tortillas, respectively, ~4 cups chicken, more onion, at least 2 cups cheese and about 4 cups green chile. To assemble, follow the assembly instructions for my calabacitas enchiladas.
Recipe author: MJ of MJ's Kitchen