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Enchiladas Verdes

Reviewed: Jul. 18, 2011
Followed all the ingredients and prep directions (except softened tortillas in microwave wrapped in damp paper towels/30 sec). Made a double recipe. Packaged up and refrigerated 1 batch so we can serve some as directed in the recipe. The sauce is very spicy hot. If you want it milder, be sure to remove the seeds from the peppers. Since I was the only one home, I decided to make layered enchiladas with the remaining batch. That way my family could serve themselves when they came home. I added the crema & cilantro to the sauce (which cut the heat/spice a little). Cut softened tortillas into 1" strips and used 2 cups of cotija. Put thin layer of sauce on bottom of 9"x13" dish. Continued layering as follows: 1/2 of tortilla strips, 1/2 of chicken, 1/2 of Cojita cheese, 1/2 of Sauce repeat layers once. Put the few remaining tortilla strips on top. Baked uncovered at 400F for 25-30 min. Husband tried the original sauce and told me to keep this recipe. He plans to add a little salt and use the sauce on tacos, etc. So far this recipe has been a hit with the whole family. Fortunately we like lots of spice.
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