An explosion of Deliciousness wrapped in a tortilla, smothered in Chile Verde, and topped with Cheesy goodness!!
Step 1: You Will Need;
~Boneless skinless Chicken Breast
~3 1/2 cups Chile Verde sauce
~White corn tortillas
~3 tablespoons diced green chiles
~1 cream block 'o cream cheese
~1 1/2 cups pico de gillo
~1 cup black beans, drained.
~1/2 cup finely diced radish
~1 finely diced Jalopeno
~1 cup chopped Chives
~1/2 white onion, chopped.
~4 cups shredded cheese (of your choice)
~1 tablespoon chipotle pepper
~1 teaspoon crushed red pepper
~1 teaspoon Cajun seasoning
~1 tablespoon lemon pepper
~1 1/2 tablespoons black pepper
~1 tablespoon Garlic powder
~1 tablespoon chile powder
~1 tablespoon cayenne pepper
~1 teaspoon Thyme
~1 tablespoon yellow Curry
Step 2: Cooking the Chicken & Preping Herbs
~ Boil chicken for 30 minutes and drain. Wait to cool, then shred chicken.
~ Saute chicken until slightly golden brown.
~ Dice Onion, Jalopeno, chives, and radish.
~ Combine cream cheese, diced veggies, black beans, pico de gallo, Spices, shredded cheese, douse with half of Chile verde sauce and mix until desired mush. (taste to make sure it is what you have always dreamed of!)
Step 3: Rollin'
~ Preheat oven to 375 degrees
~Prepare baking pan with layer of Chile Verde sauce.
~Lay tortilla on sauciness and scoop a hearty spoonful onto tortilla.
~ Gently press sides together with index and middle fingers.
~ Begin flipping one side of tortilla over mixture.
~ Continue holding sides as you swoop one side of tortilla under the other side.
~ Press firmly on Enchilada & squish alongside baking dish.
~ Coat Enchilada pies with Chile Verde saucy.
~ Sprinkle graciously with shredded cheese and garnish with chives and radish.
~ Repeat until you have achieved a whole pie of tastyness!!
~ Bake with Aluminum foil on for 25 minutes, remove foil and bake for additional 10-15 minutes. Or until edges of tortilla are crispy brown & cheese is melty.
~ Serve with refried beans & spanish rice... Don't forget the brewski !!