Chicken Enchiladas

CHICKEN ENCHILADAS

Ingredients:

1 large boneless, skinless chicken breast

3/4 lb. cheese, grated (any soft white cheese is fine: monterey jack, mozzarella, etc.)

1/2 bell pepper, diced (I like green for the flavor, but red makes for better aesthetics)

1/2 yellow onion, diced

12 six-inch corn tortillas

canola oil

1 28-ounce can green enchilada sauce 

Directions:

1. Pat the chicken dry and season liberally with salt and pepper on both sides; in a lightly oiled medium skillet, place the chicken top-side down and cook for about five-minutes until golden; turn chicken over and add 1/2 c. water; cover, and cook for about ten minutes, until internal temperature reaches 160 degrees; remove chicken and allow to cool; shred with fork or by hand.

2. In the same skillet, over medium heat, sautée onions and bell peppers until soft, about ten minutes.

3. Toss together cheese, chicken, onions, and bell peppers in a large bowl.

4. In a heavy skillet, heat 1/4-inch of canola oil over medium. One at a time, place tortillas in heated oil for about five seconds on each side; transfer to paper towel-line plate.

5. Scoop a few tablespoons of the cheese mixture onto each tortilla; wrap the tortillas around the cheese mixture and place in a lightly greased 9x13 baking pan.

6. Dump the enchilada sauce all over the prepared enchiladas. Sprinkle any remaining cheese mixture on top of the sauce.

7. Cook uncovered in pre-heated 350 degree oven for about 25 minutes, until cheese is thoroughly melted; turn on broiler and continue to cook for another 3-5 minutes, until cheese starts to brown on top.

Yield: 12 enchiladas (serves 4-6)

Active Time: 30 minutes

Total Time: 60 minutes

COMMENTARY

This quick and simple recipe comes from my father-in-law, Albert. I generally avoid canned goods, but the Las Palmas green enchilada sauce is just so damn tasty that I don't see the point in developing my own alternative. And that's really the key to these guys, smothering them in the enchilada sauce. I tend to eat them just as they are, but for a more formal presentation, you can serve them with sour cream, jalapeños, and radishes on the side.