Easy Cheesy Chicken Enchiladas Verde

I love enchiladas. What I don't love is that you're supposed to fry the tortillas in hot oil to soften them. While this is supposed to soften them and add flavor, this adds way too many calories and fat for me. The first time I made enchiladas (a way long time ago), my corn tortillas cracked when I rolled them. The next time, I stacked all eight of them on a plate and warmed them in the microwave. They still cracked. Then I warmed them in a 200 degree oven for 15 minutes. Still cracked. So, determined to learn the secret of how to roll corn tortillas without them cracking, I embarked on a mission to discover how to soften corn tortillas without drowning them in oil.

If you choose not to fry, do your corn tortillas crack when you roll them for enchiladas? Mine always did until I learned the secret. Run them under hot water, then steam those babies in the microwave. Stack four of them on a plate, place a wet paper towel over them, and nuke them for 30 - 45 seconds. Let them sit for a minute or two to steam. Dip them into hot enchilada sauce and you have beautiful, hot, very soft, compliant corn tortillas that roll into the nicest enchiladas you've ever seen or eaten with NO CRACKS.

After steaming and rolling, just look at these
corn tortillas... not one single crack or tear.

Hot out of the oven, and still... no tears or cracks.
The corn tortillas stayed intact. And just wait
till you see them on the plate. These rolled, soft,
round little babies came out of the pan perfectly.

Now that I've shared this secret with you--it's not really a secret, people have known this for ages; it just took me a while to find out--here's a recipe for really Easy Cheesy Chicken Enchiladas Verde. I decided to make them because salsa verde was on sale;
it was one of those deals where you buy the sauce, get the corn tortillas free. I love when this happens. Free food is always a
good thing.

I had another dinner planned that I'd gone shopping for, so I thought I'd make enchiladas later in the week, but the thought of creamy, cheesy, enchiladas verde stayed on my mind. When I got home from the grocery store, kicking myself because I hadn't bought all the stuff I would need to make them, I looked in my pantry and had all the makings for the best enchiladas I've ever eaten. I know I've said this before, but every time I eat Tex-Mex,
I say it all over again because I love Tex-Mex food.

• 1 (12.5 oz.) can chunk chicken breast, drained
• A little or a lot of cumin, chili powder, and fajita seasoning (I don't measure; I just sprinkle it on)
• 1 small onion, diced
• 1 - 2 cloves garlic, minced
• 1 (3 oz.) package cream cheese, cut up
• 1/3 cup cubed, extra-sharp Cheddar cheese
• 1 (14. oz.) can salsa verde (I used Hatch Green Chile Enchilada Sauce with Roasted Garlic)
• 8 (6-inch) corn tortillas
• Lots of Mexican Blend cheese, also known as Fiesta cheese
• A few dollops of sour cream
• Chopped tomato
• Several leaves of Romaine lettuce, torn
• Hot cooked rice
• Pinto beans

Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking dish with butter flavored nonstick cooking spray. Set aside.

Shred the chicken on a dinner plate. Season with whatever amounts you want of cumin, chili powder, and fajita seasoning. Set aside.

Spray a 12-inch skillet with butter flavored nonstick cooking spray. Heat to medium, then add the onion, spinkle with some fajita seasoning, and saute for a few minutes until the onions are soft.

Add the garlic and saute for one more minute.

Reduce the heat to low and add the shredded, seasoned chicken, the cream cheese, and the Cheddar cheese. Sprinkle this mixture with cumin, chili powder, and fajita seasoning. Stir to melt the cheese, then stir in a little of the enchilada sauce.

In a separate, 10-inch nonstick skillet, add about 1/3 cup of the enchilada sauce and bring to a simmer.

Rinse the corn tortillas under hot water and steam them in the microwave. When they're nice and hot, and soft, dip them, one
at a time, in the simmering enchilada sauce and place them in the prepared baking dish. Add some of the chicken mixture and roll up. (I promise you they won't crack.) Place seam side down. Repeat until you have 8 perfectly rolled corn tortillas filled with the absolutely delicious chicken mixture.

Pour the remaining enchilada sauce over the top and smother with the Mexican Blend cheese. Cover with aluminum foil and bake for 15 minutes. Then remove the aluminum foil and let them bake for 10 to 15 more minutes until the cheese is really bubbly and starts
to brown.

Remove from the oven and let sit for a few minutes, then scoop them out onto a plate. Garnish with sour cream and chopped tomatoes. Serve the torn lettuce, along with the rice and beans,
on the side, and enjoy your perfectly-rolled, no more cracks, enchiladas.

I've said it before and I know I'll say it again: These were the best enchiladas I've ever eaten. Hope you enjoy them, too.