• 12 corn tortillas
  • 1/4 cup cannabis butter (see recipe)
  • 3 chicken breasts (cooked and shredded)
  • 1.5 cups shredded cheese
  • 1 medium yellow onion (minced)
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • 1 can green chiles (4 oz.)
  • 1/4 cup shredded cheese (separate from the first one)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro
  • Hot sauce
  • Vegetable oil (for frying)


Preheat the oven to 375 degrees F. Get out a skillet over medium-high heat and begin heating 2 tablespoons of the vegetable oil. One at a time, fry the tortillas, turning them over after each side is done (about 5 seconds per side). You may need to add more oil, as it gets absorbed by the tortillas. Drain the tortillas on a wire rack over paper towels. Cover with cloth towel to keep warm. Next, even divide the shredded chicken, 1.5 cups of cheese and onion among the tortillas. Roll up each tortilla and place on a greased casserole dish, with the folded end facing down to hold the tortillas closed. Now get out a saucepan, placed over medium heat, melting the cannabis butter after the pan has heated. Once the butter has melted, add the flour and whisk together as the flour is added. Allow the mixture to come to a boil, then add the chicken stock. Stir until the mixture thickens. Now mix in the sour cream, followed by the chiles. Do not allow it to come to a boil this time. Once heated thoroughly, pour this mixture over the enchiladas in the casserole dish. Bake in the over for 19 to 21 minutes, top with the remaining cheese, place back in the oven for another five minutes and finally remove and place green onions and cilantro on top. Serve with a cold beer.

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