Ok.
Short. Less work version.
Grill about a half pound of chicken breast. Shred it finely.
Mix it with... 6oz of sour cream. 3/4 can of cream of chicken soup. 3/4 can of green chili's. Chopped fresh green onions. Throw in a couple of dashes of El Pato. Some salt and pepper on the top.
Deep fry a dozen corn tortillas. Fill them with the above and roll.
Pour remaining spread over the top of the enchiladas in the baking pan.
Top with a good amount of Mexican blend type cheeses.
Bake at 325 for a good 20 minutes.
Youre welcome.
Caribbean style chicken.
1 Whole chicken
1/2 Red onion
1/2 Onion
1/4 Green pepper
4 Heads of garlic (I love garlic, you can use 1-2 if it's too much)
3 Panamanian peppers
15-20 Baby potatoes
10-15 Baby Carrots
4 Chicken boullion cubes
1 Bouquet of rosemary
Slice the garlic with a razor, very thin, and cut the peppers and garlic in tiny bits. Cut the onions and carrots in small pieces. Cut the potatoes in half/quarters.
Put some olive oil in a large pot (we want to build a nice base for the brotch, pour 1 cup), and throw in the potatoes and carrots and some rosemary. Slow cook for 20-25 mins. In a bowl mix the chicken cubes, some black pepper, the peppers, the garlic and the onions, cut the chicken in 4 pieces and drown in the spice bowl until chicken is fairly covered. Add the chicken and the remaining spice bowl into the pot, cover it and slow cook for 30mins, add water to increase volume and make some broth.
For extra tropical flavor make some pico de gallo, cut the chicken in slices and make some corn tortilla "gallos" with pico de gallo!
