Also, I just discovered Sweet Creek Farms organic enchilada sauce and it's so good that even I don't feel bad about not making it from scratch! I realize that site visitors drop by from all over the world and this company is based in the Willamette Valley of Oregon (USA). If you can't find this product in your part of the world, I encourage you to look for a local company where you are. I hope you'll still make it yourself from time to time, though. It keeps it real when a cook makes the sauce from scratch.
As promised in the name, this easy dinner will be on the table in an hour. If you already have leftover chicken, or if you're going meatless, it'll take half that time!
You can make them to suit almost all tastes and it takes very little extra effort. Just remember to mark them somehow so you'll know which is which when you take them out of the oven. They aren't nearly as pretty when you have to pick through each enchilada to find the one for the kid who absolutely, positively HATES OLIVES! For me it was easy, "Two without meat, please." Notice the meatless ones pictured below are sprinkled with cheddar cheese.
Time: 1 hour (or less)
Yield: 6 enchiladas
6 corn tortillas (6 inch size)
2 skinless, boneless chicken breasts, cut into quarters
1 tbsp olive oil
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated
4 green onions, chopped
1- 16 oz jar of organic enchilada sauce (I used Sweet Creek Farms - medium heat)
Cilantro (or parsley), chopped (for garnish)
1/2 cup sliced black olives
1/2 cup sour cream (I used Nancy's Organic)
In a frying pan, heat 1 tbsp olive oil on medium heat. Cook chicken until the juices run clear. This goes quickly because they are cut into smaller pieces. Remove from the heat and drain. Let the chicken cool enough so you can handle it (not that your hands will actually touch the chicken - much). Wipe any excess oil out of the pan.
Using 2 forks, shred the cooled chicken and put it back in the pan. Cover with 1/2 jar of enchilada sauce and heat on low while you prep the rest of the ingredients.
Preheat the oven to 350 degrees.
Grate the cheese, chop the onions, olives and parsley. Prepare your counter top as an assembly line and it will go very quickly. Instead of frying the tortillas we're going to steam them in a microwave oven. Place tortillas between clean, lint-free and lightly dampened towels (you can use paper towels if you prefer). Put all six in the microwave at once and steam for 30 seconds on high. If you're unsure try 15 second intervals. When they are softened and flexible, you can stuff them. This is where you can be creative and customize the enchilada filling to suit dietary preferences.
In a baking dish (the one I used was 7.5 x 11 inches), spoon about 1/4 cup of the enchilada sauce on the bottom. Fill the tortills and roll them around the ingredients. Place them, seam side down, into the baking dish. Pour more enchilada sauce on top. Sprinkle with more cheese, cover tightly with foil, and bake for 15 minutes or until the cheese is melted.
Meanwhile, heat any extra sauce so you can serve it hot with the meal.
Remove from the oven and garnish with olives, cilantro (or parsley). Serve with a dollop of sour cream. Extra sauce and a simple side salad are all you'll need to complete the meal.
Remember, you can make these a day ahead, they preheat well and the flavors develop nicely.