Doing this from memory, I *think* I've made it enough that I recall the ingredients. I'll check when I get home to make sure though.
Measurements are... less than exact Müs' No **** Til Brooklyn Cheesey Chicken Enchiladas
(Makes 12 Enchiladas)
8-12 boneless, skinless chicken breasts
2 quarts chicken broth
salt and white pepper to taste
a couple of cubes of bouillon
Place chicken in a stockpot with broth and seasonings. Fill the rest of the way with water so the chicken is covered. Cook through (about 20-30 mins or so). Remove from water and let cool. When chicken has cooled, shred with a fork.
2 pounds Medium Cheddar
2 pounds Monterey Jack
1 pound Pepper Jack
Onion
In a food processor (that's a lotta damn cheese to grate by hand.) alternate shredding cheddar with jack cheeses to blend. I usually cut the block into quarters. One stick cheddar, one stick jack... etc. Chop onion finely and blend into the cheese.
2 large cans Green Enchilada Sauce (mild)
1 can diced green chiles
1 jar salsa verde
12 large tortillas
I usually use foil lasagna pans, but a 13x9 deep dish should work ok. In the bottom of the pan, pour some enchilada sauce. Just a thin layer to coat it is plenty. Then, fill the tortilla with chicken, cheese, some chile, a couple of tablespoons of sauce, and a tablespoon or so of salsa verde. I usually eyeball it and fill the tortillas to capacity
Fold like you would a burrito, and place in the pan, seam down. Once your pan is full of tortillas, pour the rest of the sauce over them, and then cover with the remainder of the cheese and chilis. Bake in a 350 degree oven for 20-30 mins or so until cheese is all melty and such. Serve with guacamole and sour cream
I thought of using this as a base for enchiladas the other night, but couldn't bring myself to because of the "poop".
Sorry if I frightened you.