Chicken Enchilada Throwdown Recipe!

This is how we make Enchiladas at my house!

· Corn tortillas
· Monterey Jack Cheese
· Cheddar Cheese
· 2 chicken breasts
· Shredded Mexican Cheese and Cotija cheese (optional)
· I can sliced olives, drained
· I can diced roasted green chili’s (mild), drained as well as you can
· 4 small cans El Pato Salsa de Chili Fresco (or choose an authentic red sauce)
· 1 purple onion diced finely

**I use a 9X13 pan coated with pan spray, and a 9X9 pan coated with pan spray**

I poach my chicken in water for about 10 minutes, let cool and shred, using two forks

Add several dashes of cayenne powder, chili powder and garlic salt to your cooled meat, also about 5 tbl of the Enchilada sauce, you want to coat the meat but not have it runny. Mix well, set aside

I cut my cheese into logs to make it easier during assembly; you want half Cheddar and half Jack

You are ready to assemble

Pour a small amount of the red sauce into the bottom of the pans, spread around

I microwave about 5 tortillas at a time, 30 seconds or so, you want them warm enough to be pliable

For the chicken/cheese Enchiladas, place a dollop of chicken down the middle of the tortilla, a cheese log and roll and place seam side down into the pan. Place the enchiladas tightly together. For the cheese/onion, please two to three cheese logs in the tortilla and the onion, roll and place seam side down.

I often use the smaller dish for cheese and onion and the larger for cheese/chicken

Keep making them until you run out of room in your pan or ingredients
Pour the red sauce over the Enchiladas coating them well

Spread the olives on next, and any extra onion you may have left, then the can of roasted chili’s

Next the Mexican blend cheese goes on top

Cook at 350 for about 30 minutes or until hot and bubbly

Serve with Sour Cream and lots of Cilantro (I added green onions and Cotija cheese). My side dish was Spanish Rice