You are here: HomeRecipesLunch SpecialsMona's Chicken Enchiladas
Ramona Luevano  taught me everything I know about real Mexican cooking.  She worked for me for a while and I studied her methodology  for everything I could get because she was such a good Mexican cook.   She and her husband owned a Mexican restaurant and lost it when the landlord sold the building, so she came to work for me.   I bless the day I met Mona, I learned at the knee of a true Master of Mexican cooking.  

I've included the recipes that were the favorites of our customers.  I served these dishes on a regular basis and even had guests tell me that our Mexican food was better than most of the Mexican restaurants in the area.  Now, that was a compliment I can thank Mona for, and I did, and I do.

I made these Chicken Enchiladas on a fairly regular basis.  It was one of those lunch specials that Chicken Enchiladaspeople called ahead for and reserved because we would run out.  I've scaled the recipe down for home cooking.

Recipe By     : Mona
Serving Size  : 8    Preparation Time :0:00
Categories    : Luncheon                         Main Dishes
                Mexican                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3       large           onion -- chopped fine
   1 1/2     large           cloves garlic -- chopped fine
   1           cup              chicken stock
   1 1/2    pounds        chopped cooked chicken meat
   2      cups                shredded cheddar cheese
   1      cup                 chopped green onions
    1      cup                crema (mexican sour cream) - see recipe
                                   salsa verde -- see recipe
   8                              large flour tortillas

1.  Heat chicken broth with onion and garlic.  Add chopped chicken meat and simmer till moisture is absorbed.

2.  Make the enchiladas:  In the tortilla put   chicken, cheese, green onion, crema, and a bit of salsa verde.  Roll and fold and put into glass baking pan with a little bit of the salsa verde in the bottom of the pan.

3.  Pour salsa verde over enchiladas and sprinkle on cheese.  

4.  Bake  at 350 till cheese melts and bubbles  and starts to brown and enchiladas are hot through.

Makes 8 large enchiladas.