Cooking With Caleb

Last night, Caleb helped Nana make dinner.. Green Chicken Enchiladas were on the menu..

{saying "cheese"}

It's a very simple recipe and we have it every now and then.  & of course they go great with chips, rice, beans, and a salad.

Ingredients:

- 12 corn tortillas

- 2 cans hatch green chile sauce

- 3 cups of shredded cheese 

- 2 cups shredded chicken (we use the shredded chicken from HEB that's already been cooked and seasoned)

- 1/3 cup of chicken/beef broth (we used beef this time because that's what we had on hand and no one could taste the difference)

{helping fill the tortillas}

  

{eating the cheese}

Preparation: 

Pour one can of hatch green chile sauce in the bottom of a 9x13 baking dish & spread evenly. Pour the broth in a skillet and heat, place each tortilla in the broth one at a time to get them a bit crispy. Take them out of the skillet and fill with cheese & chicken. Roll your tortilla up and place them in the 9x13 baking dish seam to seam. Repeat until all of the tortillas are filled.  Pour the remaining can of hatch green chile sauce over the prepared tortillas and cover with the remaining cheese.  Bake for 20 minutes at 300 degrees.  

{ta da!}

Serve with avocado, sour cream, tomatoes, jalepenos.. or really whatever you'd like.  We tamed the spice down in Caleb's serving with avocado & sour cream.  Luckily he loves both and ate every bit up that was offered his way.

Needless to say he wasn't telling me "nack" at bedtime.