Chicken Enchiladas

I did not grow up on Mexican food. I probably didn’t eat my first taco until I was a teenager. So, I definitely do not proclaim to be an authority of authentic Mexican food. However, I can tell you that this recipe is very easy and very yummy! Pair these enchiladas with a scoop of beans and rice and a tossed salad or vegetables for a filling and balanced meal.

Chicken Enchiladas

2 cups cooked chicken, shredded

16 ounces cheddar cheese, shredded, divided

1 3-ounce can slice black olives

2 teaspoons dried parsley

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper

1 14-ounce can enchilada sauce or 2 cups homemade enchilada sauce, divided

8 flour tortillas

Preheat oven to 350°.

In a large bowl, mix chicken, 12 ounces shredded cheese, black olives, and seasonings. Salt and pepper to taste.

Spread 3 tablespoons of enchilada sauce in the bottom of a 9x13-inch baking pan.

Divide chicken mixture evenly between tortillas. Roll up and place, seam side down, in prepared baking pan. Top with remaining enchilada sauce.

Bake, covered, at 350° for 30 minutes.

Remove foil, sprinkle remaining cheese on top of enchiladas and return to oven, uncovered. Bake for 10 minutes.

Makes 4 servings.

Tips:

When I know I have enchiladas on the menu, I try to simmer some bone-in chicken pieces with water in a stock pot the day before. The chicken pieces go in the refrigerator overnight. The chicken is a lot easier to handle and to debone when it’s cold. I strain the broth into quart-sized canning jars and refrigerate. The fat in the broth floats to the top and solidifies. When I’m ready to make the enchilada sauce, I simply scrape the fat off the top and use the remaining broth for my sauce.