(They may not be your personal favorites, but everyone else loves them?)
Mine are my enchiladas verdes, pizza, and carrot cake.
This recipe came from one from my grandma that I changed quite a bit. I do still like hers, and that's the one folks actually expect, but this one is healthier and actually more of a real enchilada. My kids have become pickier (is that even possible?) so I took the rice out of these (which is inside them with Meme's recipe and also has almonds, which I leave out now for kids.)
- Shredded Chicken (could use turkey) I boiled, cooled, and shredded breasts, about 3?
- Chopped onions or leeks (I used leeks this time)
- Packet of Sazon for flavoring (or you could just use salt, pepper, cumin, oregano)
- A bit of vinegar (maybe a tablespoon?)
- Broth if needed
- My grandma added cooked rice and chopped roasted almonds to her filling which is tasty for a more casserole type meal.
When sauce (below) is done add a little to the filling and stir.
- Sour cream, Greek Yogurt, or blended Cottage Cheese (I used sour cream and blended cottage cheese this time) about 2 cups, maybe a bit more depending on how creamy you like it. *My grandma's recipe uses cream of chicken soup instead.
- Shredded cheese (Mexican cheeses, cheddar or a mix) I used a Mexican/Cheddar blend from the store. About a cup or so.
- Salsa Verde also known as Tomatillo Salsa. (I use a pre-made salsa, Herdez brand which I like. You could make your own but tomatillos are expensive here and I haven't braved growing them myself.) Again, as much as you'd like- think I use about a third to half of a jar.
- Broth (I used chicken broth I'd made when I boiled the chicken breasts by adding some veggies to the boiling water.) Add enough to give it the right consistency, about a cup or so?