Recipe: Jim's Chicken Enchiladas
By
Steve Baxter
Story Created:
Oct 14, 2008
Story Updated:
Oct 14, 2008
4-6 boneless chicken breasts
2 – 3 Tbsp Butter or Olive Oil
½ large yellow Onion, diced
1 small can diced Green Chilies
2 packages Taco Seasoning Mix
12 burrito sized Flour Tortillas
3 cans (mild) red Enchilada Sauce
Cheddar Cheese (mild), shredded
1 small can sliced Black Olives, optional
Place chicken breasts in pot of boiling water. Boil until chicken is cooked thoroughly (about 30 minutes). Remove chicken and place in cold water for about 5 minutes. Do not discard chicken broth. Shred chicken with a fork and set aside.
Preheat Oven to 350 degrees F.
In a large saute pan add butter or olive oil and diced onion. Cook onions until soft and browned. Add green chilies. As soon as green chilies are heated through, add chicken, taco seasoning and enough reserved chicken broth to moisten mixture. Bring to a simmer and cook for about 5 minutes stirring occasionally.
Place a large scoop of chicken mixture in center of each tortilla and roll up. Place in a 9” x 13” glass or cake pan. Pour enchilada sauce over filled tortillas then sprinkle with cheddar cheese.
Cover with foil and bake 20 – 30 minutes, until heated through and cheese is melted. With 2 – 3 minutes of cooking time remaining, if desired, sprinkle olives over enchiladas and allow to warm through.
