Authentic Chicken Enchiladas Verdes

  I love authentic recipes!  This one comes from a friend's hispanic mother-in-law.  Originally this recipe is for flour tortillas, and it's made by rolling the tortillas with the chicken mixture and pouring the salsa verde over it, and  putting cheese on top.  

   So, of course, now that I'm gluten intolerant I had to figure out a way to still enjoy this yummy authentic recipe. The sauce is yummy, and I'm sure you're aware that the sauce makes the enchilada!

 I served this earlier this fall with some Belizean chicken, black beans, and Belizean cole slaw. It was an incredible feast. Those recipes are in the list below.

Authentic Chicken Enchiladas Verdes

1.  Prepare onions & olives:   Dice up 1 yellow onion and chop up 1 can of black olives.

2.  Prepare chicken:

(1)  Poach 2 chicken breasts in water enough to cover and cook until done.

(2)  Put in a bowl and when cool enough shred with 2 forks.

(3)  Squeeze 1 medium lemon over  the chicken and mix together.

(4)  Stir in onions and olives.

(5)  In a small pinch bowl mix the following spices: 2 T Mexican seasoning, 1 T chili powder, 1 t cumin, 1/2 t oregano, 1/2 t basil, 1 t salt, and 1/2 t black pepper.

(6)  Warm up the contents of 2 12-oz jars of salsa verde.  

(7)  Stir in 1 cup of sour cream.

3.  Assemble enchiladas:  You can either layer this enchilada or roll them and pour all the salsa verde over the top. 

(1)  Pour a thin layer of the salsa verde sauce on the bottom of a 9 x 13 pan or 2 8 x 8s.

(2)   Cut enough corn tortillas into strips to fill the pan(s).

(3)  Spoon a layer of the chicken mixture on top.

(4)  Pour a thin layer of salsa verde over the chicken mixture.

(5)  Grate cheddar cheese or colby-jack cheese over the top of this layer.  

(6)  Repeat the layers.  Top with cheese.

4.  Bake at 350 for 30-40 minutes.

Other Mexican recipes on this blog:

Mexican Casseroles
Texas Style Gluten Free Stacked Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - A great Mexican Enchilada (From my Heritage School Cookbook)
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Gluten Free Mexican Quinoa Casserole  (From an Internet search)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Authentic Chicken Enchiladas Verde  (From a church friend)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)

Tacos, Chimichangas  & Etc.
Rachel Ray's Recipe for the Best Fish Tacos   (From Food Network)
Fantastic Baked Chimichangas  (From my Syre School Cookbook)
Authentic Chicken Flautas  (My hispanic friend Abbie taught me how to make these!)

Delicious Chicken Fajitas  (A mix of many recipes)
Fabulous Vegetarian Gluten Free Fajitas   (From an Internet search)
Easy Gluten Free Baked Taquitos  (From a newspaper clip)

Beans & Rice
The Best Homemade Refried Beans  (From an Internet search)
Texas Pinto Beans & Rice  (From my Texas airport cookbook)

Mexican Chicken & Beef
Anna's Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Fantastic Gluten Free Carne Asada!  (From an Internet search--a combination of sites)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

Soups
Mexican Chicken Soup- A Great Remedy for Colds & Flu  (I got this over 25 years ago from a Mexican cookbook)
Bethany's Crowd Pleasing Tortilla Soup  (From a friend in Califiornia)
Southwest Turkey Soup   (From my Syre School Cookbook)

Salads
Baja Salad with Black Beans & Quinoa  (My own version of something I ate in Seattle)
Mexican Salmon & Mango Salad  (Modification of a Betty Crocker recipe)