Chicken Enchiladas

Ingredients

Filling:

4 full chicken breasts (boneless/skinless)

6 cups shredded cheddar cheese

1- 2 1/4 oz can black olives, sliced

8 flour tortillas (burrito size) – I use GUERRERO brand

3 to 4 limes

Sauce:

1 large minced onion

6 clove garlic, minced

2 tablespoons oil (not olive)

3- 10 ½ oz cans chicken broth – or ONE of those big ones from grocery store

2 tablespoons chili powder

1 fresh jalapeño (more if you like ‘em hot)!

Cooking Instructions

**PRO-TIP if you have time. Highly recommend.** I’ve been making these for +15 years, and yesterday, I changed up recipe. I got a pre-cooked rotisserie chicken from the store and removed all the skin and took all the meat off the bone, vs. cooking the 4 chicken breasts above. That wasn’t the game changer, the game changer, was. . . I made homemade chicken stock by throwing all the bones from the chicken in a stock pot, plus 3 or so carrots, 4 or so celery sticks, 5 or so garlic cloves, a bunch of chili powder, a whole onion chopped, salt, pepper and 3 tablespoons of Better Than Bouillon chicken flavor. I let that simmer for 4 hours or so. Using a fine strainer, separate ALL non liquid ingredients. Use THAT stock, vs. a canned stock and the chicken off the bone.

To Prepare:

Season 4 chicken breasts with salt and pepper. Sauté in large skillet (use something big enough to hold all the chicken broth after) in small amount of oil. Squeeze fresh lime juice over chicken, periodically while cooking. When meat is cooked, set aside to shred.

In same large skillet, add more oil if necessary, sauté onions, jalapeños, then garlic. Add chicken broth & chili powder let simmer about 10-15 minutes… .enough time for flavors to develop. Let sauce cool enough to work with.

Shred chicken in a large bowl, combine shredded chicken, 3 (of the 6) cups cheese and black olives.

To Assemble:

Grease (with butter) a large baking dish (I use the biggest Pyrex size – it fits 8 perfectly). Coat each tortilla in sauce (by dipping in the broth mixture) Then fill center with chicken/cheese/olive mixture. Roll up and place in baking dish. Cover tortillas with remaining sauce and top with 2 cups of shredded cheese.

Bake at 350-375 degrees for 25-30 minutes or until tops are golden brown.

Sour Cream Topping (Piñata Topping)--make ahead

1 pint sour cream

1 teaspoon seasoned salt

2-tablespoons chili powder

Salt/pepper to taste

1 avocado diced

2 tablespoons minced onion

1 cup diced tomato

Combine thoroughly. Chill and serve as topping.