My husband is a picky eater. He hid this from me when we were first dating and pretended he loved everything I cooked for him. Just about the time I was starting to feel lucky that I was dating someone who was adventurous with food as I was, he started to feel comfortable enough in the relationship to share his food quirks. His many, many food quirks. One of which is that he hates everything with tomatoes in it. No spaghetti sauce, no lasagna, no nothing. He loves Mexican food, though, so a while back I decided to try a chicken enchilada recipe I love with green enchilada sauce since it is made with tomatillas and not tomatoes. It turned out even better than with regular sauce and my husband loved it. In fact, I would venture to say this is his favorite dish that I make. Sometimes he's even been known to take seconds, which is a rarity. I love it because it's easy, makes use of leftover cooked chicken and can be made ahead of time and stuck in the fridge until baking.
(modified from America's Test Kitchen)
3 cup shredded cooked chicken
2 1/2 cups shredded cheddar cheese
1 1/2 cups green enchilada sauce
1-2 cans chopped green chiles, drained
~15 (6 inch) soft corn tortillas
1. Heat oven to 400 degrees. Combine the chicken, 2 cups of the cheddar, 1/2 cup of enchilada sauce and chiles in a medium bowl. Add salt and pepper to taste.
2. Microwave stacked corn tortillas covered with a few layers of damp paper towels until pliable, 1-2 minutes.
3. Add 1/4 cup of filling to each tortilla, roll up tightly and place seam side down in a 9x13 inch baking pan coated with non-stick spary.
4. Lightly spray the tops of the enchiladas with more non-stick spray, and pour remaining 1 cups enchilada sauce over the enchiladas. Sprinkle 1/2 cup cheddar cheese down the middle of each row of enchiladas and cover with foil.
5. Bake until enchiladas are heated through, 20-25 minutes. Remove foil and bake until cheese melts completely and starts to brown, about 5 minutes longer. Serve.