Chicken Enchiladas

Chicken Enchiladas

From: Shannan of www.my4kiddos.com



Ingredients:

Meat:1 TBSP Olive Oil
2 Chicken Breasts 1 1/2 - 2 lbs
1/2 Onion Diced
1/4 Cup Diced Green Pepper
1 TBSP Fresh chopped Cilantro
1 14oz Can Enchilada Sauce
1 Heaping TBSP Diced Green Chilies
1/2 tsp Chili Powder
1/4 tsp Paparika
Pinch Black Pepper
1 Garlic Clove Minced
1/2 Cup Water
1/2 Cup Diced Tomatoes
                                                                                                                                                           
Topping Sauce:
1 14oz Can Enchilada Sauce
1 tsp Diced Green Chilies
Pinch Black Pepper
1 - 2 Cups Grated Cheese
A pinch of Fresh Chopped Cilantro
1 TBSP Diced Tomatoes
1/4 tsp Chipotle Seasoning

Other: 8 Flour Tortillas

Directions: Meat: In a large sauce pan heat 1 TBSP olive oil over medium heat. Next, add diced onions and green peppers to the oil; saute until soft about 3 minutes.  Now, add garlic, chicken breast, green chilies, enchilada sauce, water, black pepper, chili powder, paparika, cilantro, and tomatoes.  Bring to a boil, and then cover and simmer for 2 hours. Now, using a potato smasher, press down on the meat, and it should all fall apart like shredded chicken. "If it doesn't, then cover, and simmer for 30 minutes."  Once you have smashed all the meat into shredded chicken increase heat to low/medium, and continue to cook until the liquid reduces.   

Sauce: In a seperate sauce pan place enchilada sauce, chilies, black pepper, 1/4 tsp Chipotle Seasoning, and tomatoes.  Bring to a boil, and then reduce heat to simmer. Make the sauce about 20 minutes before you are ready to serve.   

Making the Enchiladas: Take flour tortillas and microwave for 30 seconds, this softens them. Pre-heat oven to 350 degrees. Lay, one flour tortilla down on a cutting board or counter, and place a small amount of cheese in a line along one side of the tortilla, top the cheese with a couple TBSP of meat.  Then, start from that side and roll the tortilla up. Place on one side of an oven safe casserole dish, repeat this until your casserole dish is full. Cover your enchiladas with the sauce you made, and then top with the extra cheese. Place in the oven for 5 minutes, or until the cheese is fully melted.  Garnish with a little fresh cilantro when it comes out!