The best verde enchiladas.

Still looking for my camera cord. :o( In the mean time, I thought I'd share my absolute favorite verde enchilada recipe (from America's Test Kitchen Healthy Cookbook).

 To make this dish of amazingness, you will need:

• 1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 2 1/2 cups of enchilada sauce (I buy 2 cans of Hatch verde sauce from HEB--the BEST)
• 1 cup finely crumbled queso fresco (or feta if you can't find queso fresco)
• 1 (4 oz.) can of green chiles
• 1/2 cup minced fresh cilantro (optional)
• 12 (6-inch) soft corn tortillas (Do not buy the cheapest kind! They will break apart, and you will have to make an enchilada casserole instead. I speak from experience.)
• 1 cup shredded Monterrey Jack cheese
• a slow cooker, microwave, 9"x13" pan, and a clean kitchen towel

Cook chicken breasts with ~1/2 cup of enchilada sauce in slow cooker on high for three hours. Transfer to a bowl and shred with forks. Combine with another 1/2 cup of enchilada sauce, crumbled queso fresco, green chiles, and cilantro if you're using. Sprinkle with salt and pepper and mix well.

Take six of the tortillas and wrap in a damp kitchen towel. Microwave 25 seconds or until pliable and slightly warm. While you are waiting, drizzle a little enchilada sauce in the bottom of the pan and preheat the oven to 450 degrees. Place 1/3 cup of the chicken mixture and roll up; place in pan seam-side down. Repeat with remaining tortillas until no more filling remains.

Pour one cup enchilada sauce over top and sprinkle with the Monterrey Jack cheese. Cover with foil and bake ~10 minutes. Remove foil and bake another five minutes to melt cheese.

Serve with remaining enchilada sauce, sour cream, or your favorite fixings! You can also make these ahead of time (stop before topping with enchilada sauce and cheese) and refrigerate up to two days or freeze. When you are ready to consume, top with sauce and cheese and bake 10-20 minutes (or until warm) without the foil.