4 large boneless chicken breasts
8 to 10 flour tortillas
8 cups water
1 (15 oz.) can medium red enchilada sauce
1 (15 oz.) can green enchilada sauce
1/2 (12 oz.) can evaporated milk
1 (4 oz.) can diced green chilies
1 (8 oz.) block Colby jack cheese, grated
1/4 to 1/2 cup oil, for frying
2 poblano peppers
1 bundle cilantro
1 cup raw spinach leaves

Marinate 4 large chicken breasts overnight in medium red enchilada sauce (in refrigerator).

Place into water and bring to a boil. Cook until chicken is done (cut into breasts to check doneness).

Take chicken and place in freezer until cool enough to handle, approximately 40 minutes. Shred chicken by hand.

Grate block of cheese. Combine shredded chicken, green chilies plus half of the shredded cheese in a large bowl. Mix half a can of milk with 1 can green enchilada sauce in a pie plate or something similar.

Heat oil in a skillet on medium-low. Place tortillas in oil until it starts to bubble (a few seconds) then flip until it bubbles again. Immediately take the tortilla out and dip in the green enchilada mix.

Shake off excess liquid, fill the tortilla with chicken filling, roll and place seam down in 13x9-inch pan. Repeat until the pan is full.

Preheat oven to 350°F.

Poblano Sauce: Roast poblanos over flame or broiler to blacken skins. Remove skins. Place poblanos in food processor. Puree poblanos, handful of cilantro, spinach and any remaining green enchilada sauce.

Pour sauce over enchiladas making sure to cover all of the top of the enchiladas.

Bake at 350°F for 15 minutes. Then top with remaining cheese and bake for additional 5 minutes or until cheese is melted.

Variation: If you want to freeze or keep enchiladas don't pour sauce over enchiladas prior to baking. Just bake plain for 15 minutes. Heat sauce over skillet on low heat and pour on after the enchiladas bake.

Serve with salsa and dairy sour cream.

Makes 8 to 10.

Submitted by: Chad Glasgow