I chose to use chicken thighs because the meat is moist and flavorful. Cooked 'em up a couple of days ahead and the chicken is ready and I've got the broth too!
Chopped onion and yes, jalepenos. In the interest of time, I chose to use the canned roasted green chiles instead of roasting them myself. Maybe I'll try that next time.
The chicken mixture is looking yummy! I did use half and half instead of cream, just because that's what I had in the frig.
With the cheese grated and waiting on it's turn, we all snatched a bite, of course. Who can resist a nice pile of cheese sitting on the counter?! So always grate extra cheese for snatching.
Get the sauce mixture started with a roux. This is where I had to swap pans, the chicken was in the pan that I needed to make the roux. Good grief.
It ended up as more a casserole with tortilla overload than individual enchilada servings. The final golden cheesy dish tasted very good though! If I pile them in like this again, I'll just cut back on the corn tortillas and make sure each tortilla is packed full of chicken mixture.
I added some greens. Beautiful cilantro.
My brother's cilantro from last year came up again and he gave me a big bag full! Wow!
Add more greens...avocado and jalepenos. Yes, I am a "eat your greens" kind of person! Love 'em.
All 4 of us enjoyed this dish!
Linking with the Sweet As Pie Cooking Club.