My Dad is one of the best cooks I know, which is funny because it’s only within the last few years that he’s actually cooked for us. Growing up I don’t remember him cooking very much. He cooks according to feel and taste, and most of the time just makes things up. These are my favorite enchiladas of all time!
1 bunch cilantro (finely chopped)
1 bunch green onions
1 medium onion
2-3 medium tomatoes
1 each of red, yellow & green bellpeppers
4-5 chili peppers
1-2 tablespoons apple cider vinegar
1-2 tablespoons red wine vinegar
1 teaspoon chili powder
1/2 tablespoon salt
1/2-1 tablespoon pepper
2 tablespoons minced garlic
Food process everything, cook on stove 30-45 minutes.
2-3 chicken breasts 3/4 inch diced
Cream of mushroom or cream of chicken soup
12+ oz grated mexican cheese
corn or flour tortillas
Brown chicken in skillet, add 1/2-1 cup sauce. Cover and simmer 20-30 minutes until cooked through. Add 1+ can of soup (or sour cream). Heat through and add mexican cheese.
Put some sauce in the bottom of a baking dish. Put filling in tortillas and wrap. Fill the pan with wrapped enchiladas. Cover enchiladas with the remainder of the filling and then pour the rest of the sauce on top.
Bake covered with foil at 350 degrees for 1/2 hour. Add 4-8 oz more cheese to cover well, then bake uncovered for another 15 minutes.