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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 5 |
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A family favorite! This one is from the National Firefighters Recipe Book. Ingredients:
1 1/2 lbs boneless skinless chicken breast halves |
1 large onion, chopped (1 cup) |
1/2 cup loosely-packed fresh cilantro |
1 teaspoon crushed red pepper flakes |
2 fresh jalapenos, seeded and chopped |
2 teaspoons chili powder |
1 garlic clove, minced |
1 tablespoon cooking oil |
1 (19 ounce) can enchilada sauce |
1 tablespoon diced green chili pepper |
1 cup cooking oil |
1 cup shredded monterey jack cheese |
10 (6 inch) corn tortillas |
1 cup shredded cheddar cheese |
1 (2 1/4 ounce) can sliced pitted ripe olives |
3 green onions, thinly sliced |
sour cream (optional) |
guacamole (optional) |
Directions:
1. In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic. Add enough water to cover the chicken. Bring to a boil; reduce heat.
2. Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink. Remove chicken and shred. Discard cooking liquid.
3. In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat. Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers. Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
4. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally. Keep warm.
5. In a medium skillet, heat the 1 cup of cooking oil. Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp. Pat dry between paper towels.
6. Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up. Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish. Pour the remaining enchilada sauce over the tortillas. Cover with foil.
7. Bake in a 350 degree oven for 20 to 25 minutes, or until heated through. Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted. To serve, sprinkle with sliced olives and green onions. Serve with sour cream and guacamole, if desired.
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