An unexpected birthday celebration
Monday was my dear husband’s birthday. One year older. I just love birthdays. They make me feel like a little kid again. Andy doesn’t have the same enthusiasm about them as I do, but he still had a great time celebrating his birthday with those he loves. Since we were in Ohio, we were able to celebrate his birthday with family and our favorite friends around. It was such a nice evening.
I made Chicken Cilantro Enchiladas for everyone for dinner along with a side of Vigo rice and beans. The enchiladas recipe was the best one that I’ve tried yet. It’s a pretty inexpensive meal if you’re able to get the chicken on sale, or use a whole chicken. Here’s the recipe:
Chicken Cilantro Enchiladas
2 lbs boneless, skinless chicken breasts (or you can use a whole chicken)
2 c water
1 onion, diced
1 clove garlic, minced
2-3 sprigs fresh cilantro
2 10 oz cans mild enchilada sauce
4 c grated monterey jack cheese
8 green onions, sliced
2 T. chopped cilantro leaves
1/2 t. salt
1/4 t. pepper
Tabasco sauce, to taste
10 corn tortillas
Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender, about 10 minutes. Remove chicken from broth; reserve 1 and 1/3 cup broth and combine with enchilada sauce and save remainder for another use. Cool and shred meat.
For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, petter, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.
To assemble, warm tortillas on hot skillet or microwave (15sec) until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T. chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9×13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese.
Bake at 350 degrees for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.
The bonus to this recipe is that you can make extra and throw it in you freezer for future use.