Chicken Enchiladas

Chicken Enchiladas - originated in Mexico, where even the Mayans enjoyed rolling tortillas. This serves a great dinner, with a side of yellow rice, guacamole, and black beans.

Ingredients

Enchilada sauce

• 2 cans tomato sauce

• 2 tsp apple cider vinegar

• 2 tsp minced garlic

• 4 tsp chili powder

• 1 1/2 tsp cumin

• 1 tbsp oregano

• 2 tbsp olive oil

• 1 chicken stock

• Salt and pepper to taste

Enchiladas

• 2 lbs boneless chicken breast, cut in chunks

• 1 can condensed cream of chicken soup

• 1 1/2 cups sour cream

• 1/4 tsp chili powder

• 1 tbsp butter

• 1 yellow onion, chopped

• 1 package taco seasoning mix

• 1 bunch green onions, chopped

• 1 cup water

• 1 tbsp lime juice

• 1/2 tsp garlic powder

• 5 flour tortillas (12 inch)

• 3 cups cheddar cheese

• 1 tbsp tomato paste

• 1 can sliced black olives

Directions

For the enchilada sauce

1. In a medium pan, mix together all the ingredients at medium-high heat. Once boiling, lower heat to medium-low and simmer covered for 10 minutes or until the sauce has thickened.

2. Once complete, set to the side.

For the chicken enchiladas

1. Place the chicken breast in a large pot and add water. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover and simmer until the chicken is cooked, around 15 minutes.

2. Once cooked, allow to cool, then shred the chicken using two forks.

3. Set chicken to the side

4. In a large skillet, combine cream of chicken soup, sour cream, and chili powder. Bring to simmer over low heat and cover to keep it warm.

5. Heat the butter in a large skillet over medium heat. Throw in onion and cook until translucent, around 5 minutes. Add the shredded chicken, half of the chopped green onion, tomato paste, taco seasoning, and water. Allow to simmer for 10 minutes Then add the lime juice and garlic powder. Simmer for another 10 minutes. Once complete add 1/4 cup of your enchilada sauce to the chicken mixture.

6. Preheat the oven to 180c/350f. Stir one cup of the chicken soup/sour cream mixture into the skillet with the chicken. Spread the remaining chicken soup/sour cream mixture on the bottom of your baking dish

7. Separate cheddar cheese into two halves. Fill each tortilla with the chicken mixture, add some cheese over the chicken and fold them, keep the other half of the cheddar cheese for the top of the enchiladas

8. Place the tortillas seam-side down in the baking dish

9. Pour remaining enchilada sauce over the enchiladas. Cover enchilada with remaining half of cheddar cheese, green onion, and black olives.

10. Bake in the oven for about 25 minutes, and enjoy!

-- Notes --

• Make the enchilada sauce before starting the chicken enchiladas

• You can opt to use a store bought enchiladas sauce instead of making it yourself. I do think the homemade sauce brings out more of an authentic flavor though.

• This can be served with any type of beans.

• If you'd like to make the enchiladas ever creamier and cheesier, you can substitute the sour cream with cream cheese.