Chicken Enchiladas to die for!!
This special chicken enchilada recipe was developed over a period of
years by our family member, Uncle David, who is a real conniseur of
chile peppers. The sauce used in this recipe is critical to the unique
taste of these chicken enchiladas because it is made from aged red
chile peppers.
3 chicken breasts
1/2 to 3/4 lb. shredded cheese (equal amounts sharp cheddar cheese & jack
cheese)
2 large cans of Las Palmas Enchilada Sauce
1 doz. medium size flour tortillas
2 small cans sliced black olives
1 bunch green onions
1 bunch of fresh cilantro
1 medium sized tomato
3 yellow peppers
3 jalapeño peppers
lots of crushed garlic
a gob of fresh oregano
Poach the chicken in water until done and shred by hand into a bowl. Grate
the two types of cheese and mix together in another bowl. Cut up
everything else into very small pieces and mix together in a third bowl.
Dip a flour tortilla very quickly in hot olive oil and blot with a paper
towel, Then dip the oiled tortilla in warmed up echilada sauce. Then
evenly fill the wet tortilla with the grated cheese, pieces of chicken &
diced vegetable mix. Roll the tortilla into an enchilada and place seam
side down into a baking dish. Repeat the process, placing the enchiladas
as tightly packed in the dishes as possible. Pour the leftover warm
enchilada sauce over the top of the enchiladas. Bake at 300 degrees in a
prewarmed oven for about 20-30 minutes. Have a cold beer or two while they
are cooking because the fragrance will drive you crazy, otherwise! Remove
from oven and let them cool for a bit so that don't fall apart when you
serve them.
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