Monday, July 18, 2011

Chicken Enchiladas

Well, Let me tell you how much I love Chicken Enchiladas.  I love them like the flowers love the sun, like Boston loves the Red Sox, Like Maui loves a good smelly pond.  Yea... that's a lot of love people.  My mom taught me about enchiladas and I've taken a few liberties with her recipe but the heart and soul is still the same.  Thanks Mama!

Start out with two chicken breasts seasoned with S&P in a heavy skillet with a little EVOO and a can of rotel.  Let that cook low and slow covered so it stays all juicy and sops up the flavor for the rotel.  yummmm

While that's cooking, (you'll be drooling so be prepared for that too, )  Mix all the other delish fillers in a big bowl.  That's going to be 1 cup of sour cream, 8 oz of salsa verde, 1/2 big white onion ( or two small wimpy ones that got pulled from your garden early), a few cloves garlic minced,  1 can chopped or sliced olives, and 1 cup of shredded cheese.  Pepper jack is the best but if you have a mix and match in your fridge it all turns melty and yummy in the end.

Shred your chicken and leave the rotel in the pan for now. Trust me, its the best part

Add chicken to the bowl with the rest of "heaven" and mix. Season with S&P to taste.

Grab some flour tortillas ( you'll want the burrito sized ones) and toast them on a skillet pan until little pockets of hot air show up and they get a little brown.  " A little" being the operative word. You still need them to be flexible.

Put the ooey gooey goodness inside your toasty tortilla and make a little burrito baby being sure to fold in the bottom to keep it all in!

Top with the reserved Rotel and add extra cheese for good measure.  Of course.

Cover with foil and bake at 350 Degrees for 30 minutes. Make sure to remove the foil the last few minutes to get the cheese really bubbling!!!

For a printable version, click here.

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