Y’all. When Bob and I got married, I LITERALLY couldn’t cook a thing. A THING. He would grill chicken on Sunday and we would have grilled chicken and salad every night – I could put together a salad.
Wellllllllll, after about two weeks of eating about 14 meals of grilled chicken and salad, Bob looked at me one night from across the table and said, “Do you think maybe we could have something else to eat tomorrow night?” I panicked. I mean, my Momma and Daddy were amazing cooks. They cooked dinner for us every single night. And don’t forget that I lived with them until the day Bob and I got married. So, needless to say, when he asked if we could have something different, I didn’t have nothin’ up my sleeve. I looked at him with a blank face and said, “LIKE WHAAAAT?!?!” He said, “I don’t know…just something besides grilled chicken and salad.”
The next day I emailed my cousin Kelli to tell her about the conversation that Bob and I had about dinner and how panicked I was. That began what Kelli referred to as the “Recipe-O-Rama”. Once a week she would email me a recipe with detailed instructions. And there were numerous times I would call her to have her walk me through steps or listen as I asked STUPID questions, which she always claimed weren’t stupid. But they were. This recipe I’m going to share with you was one of the first ones she sent me and it’s still on rotation at our house. I so appreciate Kelli and our “Recipe-O-Rama”…and I know Bob was thankful too.
I started watching Food Network and really got intocooking and learning everything I could. I now pride myself on my cooking and continue stalking Food Network and all of the chefs. My favorite thing is that it reminds me of watching my Momma and Daddy cooking for me and Melanie growing up and how it literally is serving your family a plate (or bowl) full of your love.
That was a long story for sharing this recipe, but I wanted y’all to know where it came from!!! I know there are lots of chicken enchilada recipes out there, but this one will rival them all! Give it a try! And take a pic and tag me when you do!
2 cups cooked, cubed all-white meat chicken (you could use rotisserie and it would be super easy)
2 4oz cans chopped green chiles
1/3 cup salsa verde
1/2 tsp salt
1/2 tsp garlic salt
12 corn tortillas
2 cups heavy whipping cream
8 oz grated Mexican cheese
Preheat oven to 300 degrees. Combine chicken, chiles, salsa verde, garlic salt and salt. Warm the heavy cream in a wide bowl. Dip each tortilla in the warm cream and fill with the chicken mixture. Tightly roll the tortilla up and place it in a lightly greased casserole dish. If you have chicken mixture left over, fill into more tortillas or just sprinkle over the top of the other tortillas in the dish. Top with the grated cheese and bake until golden brown, about 20-25 minutes.