My friend's mom came up with this recipe, and Kathleen introduced it to us in college. It is now something that we make every time we get together. This is a somewhat healthier variation on the original. This picture is pretty bad, but it will do. It's hard to photograph these.
** NOTE: all amounts are approximate. Each time I make this it turns out slightly differently, so I add a little of this or that to make it the right consistency or flavor.
2-3 chicken breasts
4-5 cups shredded cheese (Mexican or fiesta mix)
16 oz Greek yogurt (2ish cups), divided
1/8-1/4 cup chicken broth
5-6 jalapenos (or more)
1-2 poblano peppers (sometimes called ancho)
3-4 Tlbs flour
1 tsp salt
white corn tortillas (smallest package has about 25-30)
First, boil or bake the chicken. You could season it if you want, I don't. Let it cool, then shred it and put it in the fridge until you are ready for it. Prep the peppers by cutting the tops off and if you want to, removing the seeds and membranes. In a food processor or blender, put 1 cup or so of the Greek yogurt, 1/8 cup of chicken broth, and all the peppers. Process until smooth. It should be quite green due to the peppers. Pour the pepper mixture into a cast iron frying pan, and turn it onto medium or medium low. As it is heating, add the rest of the Greek yogurt and the salt and whisk until smooth. Sprinkle the flour in, a tablespoon full at a time, until the sauce is just a little thick (so it will stick to the tortillas). Continue to whisk the flour through until it is smooth each time before you add more. If it gets too thick, add chicken broth a tablespoon at a time. When the mixture feels right, turn the burner to low, and let it simmer for a while (15-20 minutes, or until you are ready for the next step).
The tortillas need to be slightly softened before using, so unless you made your own fresh ones, you need to put them in the microwave between damp cloths and microwave 30-40 seconds. Also spray a 9x13 pan with olive oil and set up a construction line with the green sauce next to the pan, and the chicken and cheese close by. Take a tortilla, dip it in the sauce, then flip it over to get both sides with the sauce. Lay it in the 9x13 pan, then put a SMALL amount of shredded chicken down the center, then top with a slightly larger amount of cheese. Roll the tortilla, then shove it to one end of the pan. Repeat the process, shoving the enchiladas close together until the pan is full. If your sauce appears to be running low, add a little more chicken broth and Greek yogurt to the cast iron pan while you still have enough green sauce to mix. When your 9x13 pan is full, pour any remaining sauce over the top of the enchiladas, then top with cheese. Bake at 350 for 25-30 minutes, until the cheese is totally melted and the edges are starting to crisp. Let it sit for 10 minutes or so before serving or it will be a hot mess.
This is a dish that is easier to construct with someone helping you with the assembly line portion. It is so good, and is very easy to make all kinds of variations - more jalapenos for more heat, beans instead of chicken for vegetarian, fewer jalapenos for less heat. As far as the cheese goes, you can buy the fiesta mix, or I mixed monterey jack, cheddar, and mozzarella together myself. I have also made quite a lot of changes from the original recipe in the interests of making it healthier. However, the original recipe called for:
* the tortillas to be quick fried (dipped in hot oil for 5-10 seconds, then drained on a paper towel). I chose not to do this because I was trying to make them healthier, but if you do this, you will not need to soften the tortillas in the microwave and you shouldn't have any problems with them tearing when you roll them.
* 2-3 cans of cream of chicken soup instead of the Greek yogurt. Again, I was trying to make them healthier and Campbell's has a ridiculous amount of salt in their soup. If you use this, leave out the salt and the flour, and you won't need as much chicken broth.
One final note. These get hotter the longer they are refrigerated and are really good as leftovers.
Why? The original, full-fat, unhealthy version is really amazing, so it is hard to make it healthier and still as tasty. But this comes pretty close...close enough for me, anyway. I think the jalapenos I used were WEAK because it was not hot at all, so that's why in this recipe it is pretty important to taste as you go. I put in 6 jalapenos and should have doubled it, and I am not a person who loves ridiculously spicy/hot food.