Chicken Enchiladas
INGREDIENTS
½ yellow onion chopped*
3 garlic cloves, minced*
1 tbsp unsalted butter*
1 tbsp olive oil*
4 oz can diced green chilis*
1 lb. boneless, skinless chicken breasts
Salt and pepper*
12 oz bottle red enchilada sauce
Fresh cilantro, chopped
8 small corn tortillas*
10 oz shredded cheese (pepper jack, cheddar or Mexican blend) *
4 oz can sliced black olives
Sliced, fresh avocado
Sour cream
DIRECTIONS
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan. Rub with olive oil and sprinkle generously with salt and pepper. Roast for 35-40 minutes, until cooked through. Set aside to cool.
Heat the butter and olive oil in a heavy pan (such as a Dutch oven). Add the onion and garlic, season with salt and pepper, and sauté until softened, 3-4 minutes. Meanwhile, heat the sauce in a small saucepan over low heat.
Once the chicken has cooled, use two forks to shred the meat. Add the shredded meat and green chilies to the onions and garlic. Add a few small spoonfuls of the warmed sauce to the chicken mixture. Sprinkle chopped cilantro on top.
Lightly grease a 13x9 glass baking dish. Warm the tortillas slightly, so they don’t break when you assemble the enchiladas. Fill each warmed tortilla with the chicken mixture, sprinkle on a little cheese, and roll up, placing the tortilla seam side down in the pan. Pour the rest of the sauce over the rolled-up tortillas.
Sprinkle the top, generously, with cheese and olives. Bake for 35-45 minutes, until heated through and bubbly. Garnish with more chopped cilantro, sliced avocado, a dollop of sour cream and a bit of fresh ground black pepper. Serve with a fresh green salad, if desired (visit my website for homemade salad dressing ideas). Enjoy!
Wine Pairing
Sauvignon Blanc, Pinot Grigio, Viognier
Kid Version
The enchiladas are a bit spicy for my kids. I buy extra tortillas and make them shredded chicken (reserve a bit of chicken right after it is shredded) and cheese quesadillas, with sliced avocado on the side.
