Elisha Martinez

My husband and I make green chili chicken enchiladas. We use a leftover chicken roaster from Sam’s and deboned it and after we have chicken the night before we use it about 2 days later. We first take an onion and garlic and sauté them then we add the chicken and some chicken stock and mix it together. We add New Mexico green chili and then add cornstarch(slurry) to thicken what’s in the mix that you made. We get a 13x9 pan and put some sauce on the bottom and layer it with 6 corn tortillas ( we don’t tear them) then put a layer of ingredients and top that of with Mexican shredded cheese, and do it all over again until you have the last layer and spread it all over and cover with cheese and put in oven for 30-40 minutes on 350. 😊 Enjoy

My husband and I made this today and it was really easy to make. It was very yummy. We followed the recipe to perfection and it was delicious. It was suppose to be for Christmas dessert but he had to have a piece after dinner. We did put whipping cream on it and a sprinkle of cinnamon also. It was a great add on and this wasn’t horribly sweet.

I like the fried rice and I was very careful in adding the Soy Sauce, in fact we used low sodium due to BP issues. We also had honey chicken with the fried rice and it was delicious.