Growing up my mom would make some good enchiladas, today my husband and I call them white people enchiladas! Because they are not authentic Mexican enchiladas (flour tortillas vs corn) my hubby's Mexican, I'm a gringo, so he was in for a surprise the first time he came over for "enchiladas!" But every so often I get this strong craving for those enchiladas. Here's my twist on them, enjoy, they are totally worth the effort.
One batch Homemade flour tortillas
11/2 cups cream or half and half
1-2 jalapeños boiled until soft, depending on how hot you like it
Salt to taste
1 whole chicken cooked and shredded
1 round Queso fresco
Shredded cheese for top, I used Colby or monterey jack cheese
In a blender or food processor blend cream with boiled jalapeños. Add salt to taste. Put shredded chicken in a bowl and add cream mixture to chicken. Put a layer of chicken sauce on bottom of 9 by 13 baking dish. Then add torn tortilla pieces, a layer of meat sauce and queso fresco. Repeat as many times you can leaving chicken sauce on top. Top with shredded cheese and bake at 350 until bubbling and heated through 20-30 minutes.
*the original recipe just used green canned enchilada sauce , over rolled up tortillas with shredded chicken in them , and cheese on top. sometimes I will make my own green salsa and do it that way, but I still add the cream!!!
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