Try this tasty camp favorite at home!
1 Cup Milk
2 Cups Heavy Cream
½ Cup Sour Cream
½ Cup Canned Green Chili Peppers (I use Rosarita Brand)
3 Large Tomatoes Diced
1 Small Red Onion Diced
3 tbsp Jalapeno Juice
1 tbsp Cayenne Pepper
1 tsp Salt
1 tbsp Dry Parsley
1 Clove Garlic Chopped
Corn Starch of Flour to Thicken (Corn Starch to Thicken)
4-5 Chicken Breasts
Corn or Flour Tortillas (For Gluten free use Corn Tortillas)
½ Cup Cream Cheese
½ Cup Sour Cream
2 tbsp Taco Seasoning
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Start by placing chicken breasts in a stock pot and cover with water. Not too much water, just enough to cover the chicken. Add taco seasoning to the water and boil chicken until cooked. Chicken needs to be an internal temperature of 165.
Next make the sauce by adding chili peppers, tomatoes, onions, and garlic in a large sauce pan and fry over medium heat for a few minutes. After it is warm use a potato masher and mash the vegetables to let the tomato juice out. Juicy tomatoes will give you the best Enchiladas. Add milk, heavy, cream, and sour cream and mix all together and bring to a boil. Add salt, cayenne pepper, dried parsley, and jalapeño juice. Let simmer. If after simmering for awhile the sauce needs to be thickened, mix a little bit of milk with corn starch and slowly pour in while stirring until sauce is desired thickness. Should be a little thicker than gravy or an Alfredo sauce.
When chicken is fully cooked, drain the water and rinse the chicken in cold water. This will make it easier to handle for the next step. Using two forks pull against the grain of the chicken in order to shred it. Mix the shredded chicken in a bowl with ½ cup of cream cheese and ½ cup of sour cream. Mix until well blended.
To make the enchiladas (I use small tortillas 6-8 inches, smaller portions equals a healthier diet), spoon the chicken mixture onto tortillas and roll up. To make the process easier you may brush tortillas with olive oil and warm them up.
Using a well greased cake pan (9x13 or larger) put about half of the sauce mixture into the bottom of the pan. After rolling the tortillas with chicken, place in two rows vertically down the cake pan. About 15-20 enchiladas should fit in the pan. After you have your pan loaded with enchiladas, ladle the rest of the sauce over the top. Sprinkle with mozzarella and cheddar cheese. Bake enchiladas at 375 degrees for about 20 minutes, or until the cheese is melted and golden brown. Serve with sour cream and salsa!