A New Fifty-Two: Enchiladas a la Greenhalgh

Last week we were visiting our best friends for a "Quad Playdate"
aka a playday with two sets of twins (our best friends are another set of twins that are 5 weeks younger than our twins).

My friend (Auntie Jen)'s mother was in town and she was making chicken enchiladas that looked delicious!!! So, I asked a few questions and watched over her sholder as I drooled! Since last week I have been CRAVING them.

So, I made them and they are my NUMBER 9!

I have named them "Enchiladas a la Greenhalgh".

Here's the recipe:

Enchiladas a la Greenhalgh

Jennifer and Janet

Ingredients

1 package of chicken breasts

1 packet of taco seasoning

1/3 cup water

1 can of El Paso "medium" enchilada sauce

1 package of corn tortillas

1 onion, diced and grilled

1 can of Rotel

2 cups of cheese (mexican blend)

Chicken:

Boil the chicken in lightly salted water on medium high until cooked throughout
(10-15 minutes, shorter or longer if necessary based on your ostove top and pot).
Remove chicken from stove, drain water, and shred with fork. Return chicken to pot.
Add taco seasoning and water. Simmer for 10 minutes.

Enchiladas:

Preheat oven to 350.

Prepare 8x11 glass dish by lightly coated the bottom and sides with enchilada sauce.

Pour a small amount of enchilada sauce onto a plate. Lay the corn tortilla on
the plate and flip, lightly coating the tortilla with the enchilada sauce.

Place the "sauced tortilla" on a plate and fill with chicken, rotel, onions, and cheese.
Roll the tortilla and place in a glass pyrex dish. Repeat with the tortillas until the dish is full.

Drizzle remaining enchilada sauce on the top of enchiladas and cover with desired amount of cheese.

Bake at 350 for 30 minutes and ENJOY!

Chef's note: Enchiladas can be filled with whatever you imagine....
olives, onions, green chilis, tomotoes... the fillings are endless! Be creative.