Cheesy Chicken Enchiladas
Mexican food is my hubby’s favorite ethnic meal and my tummy’s enemy. Don’t get me wrong, I love Mexican food, but for some reason it doesn’t love me back. I don’t know if it’s the raw onions, or the cooking fat used, or the fact it’s doused in melted cheesy goodness, but whatever it is my stomach doth protest. Thanks to my sensitive system we don’t go to Mexican restaurants as much as the hubs would like. I know I could always get the fajitas or the fish to eliminate my tummy troubles, but I just can’t resist that warm basket of chips with freshly made salsa (raw onion alert). The chips and salsa alone do me in before the meal even arrives!
So what to do, what to do? Well, here’s what I do, make it at home. Granted homemade is not exactly the same as going out to a Mexican dinner, but in some ways, I think it is better. When making meals at home you can control the fat source, amount of salt, not eat a million chips, and, most importantly, leave out the raw onions.
My in-laws came into town last week so I knew a Mexican food dish was in order. They are fans of my chicken enchiladas, so I decided to fixt this dish for their first meal in town. I also made plenty of guacamole, since they love that as well, and always comment how hard pressed they are to find good guac in the Midwest. These enchiladas have become a tradition at this point and, hopefully, starts our vaca time with mom and dad on the right (and yummy) foot!
Ingredients:
2 large chicken breasts
3 or 4 chicken thighs
1 seven ounce can of mild or spicy green chilies
28 ounce of enchilada sauce (red or green – your preference)
1 to 1 ½ cups of sour cream
1 to 2 ½ cups of shredded Mexican cheese
1 package of large flour tortillas
1 tomato sliced
Black olives
Preheat the oven to 375 degrees. Place chicken on sheet pan and top with olive oil, salt and pepper. Place in oven and cook for 20 to 25 minutes. Check on chicken thighs as they’ll cook faster. Remove the thighs and cook breast another 5-10 minutes until cooked through. I usually cook the chicken the day before or much earlier than dinner time, so it has cooled completely. Dice chicken into chunks and place in large bowl. Add green chilies, sour cream, 1 cup of cheese, and about 1/3 of the enchilada sauce. Spray a glass tray with non-stick or swirl olive oil around to cover. Begin filling tortillas with the chicken mixture, roll tight, and place in tray. Continue doing this until all the chicken is used. I get a full 13 x 9 x 2 inch rectangular pan and a smaller square pan 8 x 8 with the quantities above. Sometimes I choose to freeze the leftovers, so I have the filling available for a quick weekday dinner.
Top the tortillas with the remaining enchilada sauce, cheese, tomatoes and olives. Cover with foil and place in heated 375 degree oven. Cook for 20-25 minutes, remove foil and cook for another 10 minutes to allow cheese to melt. Pull pan from oven and let it sit about 5 minutes unless you want to burn the crap out of your mouth. Serve with a side of beans, rice, lettuce, avocados, and tortilla chips. Enjoy!
Wine to pair?
Well I’m going to say Pinot Noir, but not because I love it so (well, that’s kind of why), it’s because my mother-in-law loves it so much too! However I do think it pairs really well with the chicken, but you can always stick with a traditional Mexican cocktail like a margarita or tequila spritz! Whatever you choose to pair with this meal I’m sure it will be a hit. So cheers and dig in!
