Verde Chicken Enchiladas

Directions

• Step 1 In your largest pot bring to a boil: h2o, onions and boullion. Add one third of the chicken, replace lid, and boil until done (about 30 minutes). You will want to cut into a few pieces to make sure the breasts are cooked through, ie- no pink inside. Remove cooked chicken pieces from boiling stock and set aside in a large bowl to cool. Continue to cook all chicken breasts in two more batches. Once all the chicken is cooked and cool enough to touch, Chop chicken into bite sized pieces. Chop cooked onion into pieces and add to the chicken, sprinkle all with garlic salt to taste. Mix well.
• Step 2 While the chicken is cooking and then cooling: Heat 1/4-1/2 inch canola oil in a small skillet at medium heat until hot. Place an individual tortilla in pan, flipping quickly in the oil to soften each tortilla. Stack tortillas in a large pan as you remove them from the hot oil. Make sure to do this quickly as you want the tortillas to be soft, not crispy, for the purpose of rolling the filling in them easily.
• Step 3 Take 5 large trays and lay them on your counter. Open Verde Enchilada Sauce and pour a very small quantity on the bottom of each pan. Shake pan to distribute.
• Step 4 One tortilla at a time- hold a tortilla in the palm of your hand, place ¼ cup chicken in a line across the middle of the tortilla, roll, and place folded side down in pan. Each pan will hold 40 enchiladas. There should be two rows with 20 enchiladas per row.
• Step 5 Right before baking, pour the remaining sauce, distributed evenly, over all five pans of enchiladas. Cover each pan in heavy aluminum foil.
• Step 6 Bake at 350 degrees for one hour.
• Step 7 Sometimes I use a neighbor’s oven and heat 3 pans in my oven and 3 pans in my neighbors. This way they are all the same heat. Or I heat it all in my kitchen- one batch two hours before serving and the other one hour before serving.
• Step 8 As soon as a tray has baked for an hour, remove from oven. Remove aluminum foil and distribute two pounds of grated cheese evenly over hot enchiladas. Recover immediately with aluminum foil so the heat will steam the cheese and melt it. DO the same with all five pans of enchiladas.
• Step 9 Serve two enchiladas per serving with crema scooped on top.
• Step 10 Additions, if you have time- Cilantro washed and chopped fine and thinly sliced onions make another nice topping at serving time.