Enchilads Verdes

Whenever Charlie has a bad day, I do my best to make the rest of his day perfect. This usually includes letting him play Red Dead Redemption for hours on end, giving him a back massage, buying him a 12-pack of his favorite beer of the moment and cooking him one of his favorite labor intensive meals I try to avoid on a normal day. Charlie's love is a little different from mine so when I have a bad day I just ask that he's a little nicer and caring than normal. If I'm really lucky he'll give me a night off from cooking duty and make me one of famous dishes that he makes so well.

Yesterday was one of those days. I spent the majority of my day with my dads side of the family at a memorial and celebration of life of my recently deceased Uncle "Wesser", and I was drained. Emotionally, mentally and physically. So Charlie stepped up and made me one of my favorites - Enchilada Verdes!

We both grew up eating a lot of Mexican food - both mine and Charlie's father's sides of our families are part Mexican - which leads to some of the best food you're going to find anywhere. Plus we're from San Diego, so you could say we're both pretty picky about our Mexican food. His enchiladas are better than any enchiladas I've ever gotten at a restaurant and I'm going to share with you the secret. Lucky you!

You're going to need;

* 6 medium sized flour tortillas
* 2 cans La Victoria mild green enchilada sauce
* 2-4 boneless skinless chicken breasts
* 1 cup shredded "Mexican" Cheddar Jack cheese
* 1/4 cup sour cream
* 1 bunch of cilantro, finely chopped
* 1 block of Jack cheese, sliced into 1/4 inch chunks

Start by boiling the chicken breasts until cooked, then cool and shred with your hands or 2 forks. Open and dump both cans of sauce into a medium saucepan and let simmer until slightly reduced and thickened. In a large bowl combine the chicken, shredded cheese, sour cream and cilantro and mix well. Stuff a tortilla with the chicken mixture, roll up and place in a casserole dish. Repeat with remaining tortillas and chicken. Pour the thickened sauce over the top and top each enchilada with the sliced cheese. Bake at 350* until sauce bubbles and cheese on top is melted, about 15-20 minutes. Cool to set and serve with rice, beans and a ridiculously healthy appetite! Om nom nom.

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