My eldest daughter and her friend concluded that my chicken enchiladas and the friend's mother's homemade fudge were SO good, that they could be used in brokering world peace, hence the name.
The enchiladas, followed by a couple pieces of fudge would be served to heads of countries who don't get along. They would be SO happy and satisfied that they would become agreeable to almost anything. I've eaten the fudge... it could work! I'd be willing to give it a whirl.
I really can't think of one bad to say about these enchiladas, except that they're addicting. They are super simple to make, using precooked chicken or even leftover turkey and take mere minutes to assemble.
Another huge plus is that the filling freezes well, so only roll what you need for a meal, store the rest for another time. This recipe makes between 20 and 24 enchiladas, depending on how plump you fill them.
IF you can't abide a tiny bit of spicy heat, use regular Monterrey Jack cheese or cheddar jack instead of pepper jack and only one can of the green chilies.
6 c. chicken, cooked and chopped
4 c. pepper jack cheese
1 c. reduced fat sour cream, divided in half
1 c. fat free Greek yogurt, divided in half
1 -2 cans, diced, mild green chilies
1 bunch fresh cilantro, finely chopped
20-24 small flour tortillas
16 oz. jar Frontera Grill tomatilla salsa, (or any green salsa)
chopped fresh tomatoes
chopped fresh avocado
Blend together sour cream and yogurt. Divide in half and reserve the rest for the sauce. Finely chop the fresh cilantro, reserving half as garnish. Mix chicken, cheese, half of yogurt mixture, green chilies and half of cilantro together in a bowl.
Fill tortillas w/ mixture. Place in glass baking dish sprayed with cooking spray. Spray top of tortillas in dish.
Bake @ 350 degrees for 30-40 minutes. All of the ingredients are already cooked, so we're merely melting everything together into divine yummi-ness. The enchiladas will appear slightly crispy and lightly browned.
While the enchiladas are baking, prep toppings. My faves are diced, fresh tomatoes, fresh cilantro, chopped avocado dressed with salt, pepper and a little lime juice; and lime wedges to squeeze. I sometimes place mixed salad greens on the plate and place enchiladas on top.
Whisk together remaining yogurt/ sour cream mixture and green tomatilla salsa. I LOVE the salsa from Rick Bayless' Frontera Grill. The tomatillas have been fire-roasted, which gives it a slight smoky taste. (You could make your own, but this salsa is under three dollars, so the time saved is worth it to me.)
Spread blended sauce sparingly over warm enchiladas. (Don't drown them. There's enough for 20-something enchiladas.)
You can sprinkle a bit of additional grated cheese and a couple of pinches of fresh cilantro over the top to make it look nice, if you'd like. Scoop out and place on plate.
Pile the cool, fresh topping ingredients on the hot enchiladas. Oh. my. goodness... I'm getting weak in the knees just thinking about it!
Sprinkle with cilantro and squeeze a lime wedge over the whole thing. You're so smart and sneaky... you're serving a salad in disguise and these are so fresh and delicious, the anti-veggie whiners won't even notice!