Chicken Enchiladas ~ Friday Foods

Hi, Sweet Friends,
Hubby hit the jackpot with these delicious Chicken Enchiladas! I'm talking better than the restaurant makes them!!


 Ingredients:
6-8 Tortillas (2 per person)
1 1/2 lbs. Chicken Breast or Thigh Meat, uncooked
1 pkg. Taco Season Mix, mild (any heat you prefer)
1 16 oz. Container Fresh Salsa, mild (any heat you prefer)
1 8oz. can Chopped Olives
1 16oz. can Sliced Olives, save brine for filling.
2 Large Onions, chopped
1 can Refried Beans, any kind you prefer
1 can Green Enchilada Sauce
1/4 cup Olive Oil
1/4 cup Flour
2 1/2 cups Water
1 32 oz Mexican Blend Shredded Cheese
1/8 tsp. Salt
1/8 tsp. Pepper

 Directions:
Filling:
1. Cut Chicken into 1/2 inch pieces, set aside.
2. Add salt & pepper to the flour and mix well.
3. Coat the chicken pieces in the flour mix (Tip: place flour, salt & pepper into Zip Bag, gallon size, place chicken pieces inside. Zip the bag closed and shake till all the chicken pieces are coated. Remove chicken pieces), set aside.
4. Heat Olive Oil in a large pot.
5. Add coated chicken pieces and fry on Med-High heat, until lightly browned. Drain oil from pan.
6. Add to the chicken, Salsa, Taco Seasoning, Chopped Olives, Onion, and Water.
7. Drain the Sliced Olive Brine into the chicken filling.
8. Bring filling to boil and simmer, covered 1 hour.
9. Drain filling reserving the liquid. Put filling in a large bowl and let set. Save liquid for Sauce.
10. Add 2 cups Cheese to the filling in the bowl. Mix well.
11. Add 1/2 of the drained Sliced Olives; keep remaining for garnishing the tops.

Sauce:
1. Return the liquid to the pot and add Enchilada Sauce.
2. Bring to boil and simmer on lowest heat.

 Put it all together:
1. Warm Refried Beans in pot on low until heated through, remove from heat, and set aside.2. Heat Tortillas, on a plate, in Microwave Oven for 30 seconds.
3. Take one tortilla, dip both sides in sauce and place on plate.
4. Spread 2 Tbs. refried beans on tortilla.
5. Spread 1/4 cup filling ontop of the beans.
6. Roll tortilla up tight with seam on the bottom of plate.
7. Repeat for one plate. (two enchiladas per plate)
8. Cover both enchiladas with enough sauce to completely cover the enchiladas. (there will be more sauce than needed)
9. Top with a generous amount of cheese.
10. Garnish with sliced olives, optional.
11. Cook in microwave oven, on High, 3 minutes (or long enough to completely melt the cheese topping)
*NOTE: The cheese should be nice and bubbly
12. Remove from microwave with oven mits (plate will be HOT)

 Suggested additional toppings can be added:
Shredded Lettuce
More sliced Olives
Salsa
Chopped Onion
Chopped Green Chilis
Chopped Green Onion
Chopped Tomato
Sour Cream

 Enjoy!
 
Back Links:

Ancho Chile Salsa


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