How I Won My Husband!

Years ago, I had to fix a dinner for my boyfriend (now husband), his mother, and my parents.  What to fix that would please everybody was a dilemna.  Hence, my chicken enchiladas.

I still make these today, and will make them tonight to take to a Mexican potluck.  Here goes.

Serves 4, 2 each 

Preheat Oven to 375

In a large saute pan, cook 4 medium sized chicken breasts in 1/2 bottle of a Mexican beer of your choice. When they are cooked through, (no pink), take them out of the pan and let them cool.  Shred them, or cut them into small dice.  

Ingredients:

4 medium sized chicken breasts

5 medium tomatoes diced with the skin and seeds 

1 yellow onion diced finely

2 tbs. olive oil

1 tsp. chili powder

1 tbs. cumin

1 lime

1 bunch of cilantro

1 small container sour cream or plain yogurt

1 lb. shredded cheddar cheese

8 - 8 inch flour tortillas

1 can of el pato red enchilada sauce, that has been heated on the stove.  

Heat the olive oil in the saute pan and add the onions, cook until they are translucent, then add the tomato and cook until they have broken down and it looks saucy.  Add the chili powder and the cumin, the lime juice and salt and pepper to taste.  Add the chopped up chicken and 1/4 cup cilantro.  Cook just until the chicken is heated and take off the stove.

To assemble the enchiladas, take a tortilla, spread 1 tbs of the sour cream on it, add 1/8th of the filling to the tortilla, 1 tbs of cheese, and roll it up.  Place in a square casserole dish and then repeat with the rest of the tortillas.  

Cover with the heated red sauce, and the rest of the cheddar cheese and bake for 30 minutes until the cheese is melted and golden brown, and the sauce is bubbling.

Variation:  I use this filling to make a great appetizer.  Use puff pastry squares in place of the tortillas.  Place the sour cream on one corner of the pastry square add the chicken filling, sprinkle it with cheese, and fold the square to make a triangle.  Dip a fork in an egg and water mixture, and press around the edges to seal them.  Brush the puff pastry with the egg wash and then put into the oven and bake for 25 - 30 minutes until they are golden brown and have puffed up.