Posted by: marthabernie | May 23, 2015

Martha’s World Famous Green Chicken Enchiladas – GLUTEN FREE!

I can honestly say that I have made these enchiladas all over the world.  When I go to Ireland, I take the green enchilada sauce with me in my checked luggage because I have never been able to find it there (red sauce yes, green sauce no).  I also usually take a big package of corn tortillas with me because for whatever reason, most of the corn tortillas in Ireland are made with flour as well as corn meal.  Since I like these enchiladas to be gluten free, it’s also essential that you read the ingredients list on the green sauce as some brands are gluten free and others are not.  Anyway, these are easy to make, just a little time consuming when you sit down to put them together.  The ingredients here are for a double batch, so you will have LOTS of enchiladas.


3 large chicken breast halves, boneless and skinless, cut up into chunks

1 large onion, sliced

2 cups green salsa

white and black pepper

2 cans spicy refried beans

2 or 3 dozen corn tortillas

16 oz shredded Monterey Jack Cheese

2 large cans (about 26oz each) of green enchilada sauce

Cook onion over medium heat in 2 tablespoons oil, until it starts to become translucent.  Add chicken and brown, turning pieces every couple minutes.  Once browned, pour in the 2 cups of green salsa and add one teaspoon white pepper and one teaspoon black pepper.  Stir, bring to a boil and then reduce heat to simmer, cover and cook until chicken is tender.  Remove from heat and with a knife or fork, shred the chicken into smaller pieces.  Then return to medium heat and cook until the sauce is reduced.  You want the mixture to be a little wet, but not runny.  Stir occasionally to avoid scorching.

At this point you can cool the filling and assemble the enchiladas or you can refrigerate for another day.  I usually make the filling one day and assemble the enchiladas another day, and reheating the mixture only makes it more flavorful.

When ready to assemble the enchiladas, spray your pans with non-stick cooking spray.  Wrap about 6 corn tortillas in a couple of paper towels and microwave for a minute or until they are warm and easy to work with.  Spread one tablespoon of the spicy refried beans down the center of each tortilla, then follow with about two tablespoons of the filling.  Sprinkle grated cheese on top, then roll the tortilla and place in the baking dish.  Repeat until you have used up all the filling.  Pour the green enchilada sauce over the enchiladas a little bit at a time, letting it run down the sides and between the enchiladas.  Continue pouring the sauce over the enchiladas until they are completely covered.  At this point, I use a spoon to separate the enchiladas a little, allowing the sauce to go between them.  Also, I always put them in the refrigerator overnight so the sauce can really soak into the tortillas.

When ready to bake, bring to room temperature and sprinkle with more Monterey Jack (and/or Mexican cheddar) cheese.  Cover with a foil tent and bake until edges are bubbly at 325 degrees F, about 50 minutes to an hour.  Then remove the foil and raise heat to 350, browning the cheese on top.

Serve with more grated cheese and/or a dollop of sour cream, if desired.

NOTE:  I have made these vegetarian by using Spanish rice and corn and onions instead of chicken.  You can put just about anything in them that appeals to you, but the recipe above is my standard chicken recipe.


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