CHICKEN ENCHILADAS
•My mom can throw down in the kitchen. I can never remember a bad meal growing up as a kid, well, there was the salmon casserole incident that shall never be spoken of. Chicken enchiladas were one of my favorites. Back in the days when Teen Beat, Seventeen, and Bop magazines ruled my life, my mom came across this recipe in one of our magazines and gave it her own touch. I was so focused on what Johnny Depp or Corey Haim was looking for in a girl, what new swatch was out, what color stirrup pants were in, and how big I could get my hair, that I didn’t even realize there were recipes in there. Hmmm……. maybe would have noticed if they were written across River Phoenix’s forehead….. This is in no way a diet recipe, so just accept it, enjoy it , and move on. I added the toppings, but the rest is pretty true to what I remember (even the pics look a little 80′s).
Preheat oven to 350°. Place the chicken breasts in a glass baking dish, sprinkle with a couple pinches of salt and pepper, and add 1/2 cup water to the pan. Bake for 20-30 min until no longer pink in the middle.
Meanwhile get the sauce ready. In a med sized pan, melt butter and saute the onion, garlic, salt and pepper until the onions are translucent. Add the cream of chicken soup and sour cream. Mix in and turn off burner. Shred the cheese and cut up the tomatoes, olives and green onions-set aside in the fridge.
When chicken is done; remove from the baking dish and shred with your hands or 2 forks when cooled enough to handle. Add 1/4-1/2 cup of the baking pan juices (or water) to the sauce to thin it out a bit.
If you have enough counter space lay out all of the tortillas in an assembly line fashion. I find this the easiest way to make sure I don’t short change the last enchiladas because I ran out of filling.
Divide all of the chicken among the tortillas, filling only the middles.
Top with a sprinkling of cheese on each tortilla. Use only a cup for the filling and leave the rest to top the enchiladas at the end.
Spoon a couple tbls of sauce on top of the chicken and cheese. Use only half of the sauce for the filling.
Fold the tortillas twice over the filling and place seam side down into a 9×13 baking dish.
Spread over the remaining sauce and pop in the oven for 30-45 min until the sauce is bubbly and the edges of the tortillas are crispy (my favorite part).
Sprinkle with cheese and put back into the oven another 10 min until melted.
Let sit on the counter for at least 15 min to cool. Add the tomato, olives and green onions♥Enjoy
