Red Sauce Enchiladas
This is without question my favorite meal. I LOVE these enchiladas!!!! Pair these up with some of those black beans I posted yesterday and I could eat it everyday. These do take a little bit of time to make but it is worth it. You can also just make double the filling and freeze half of it, then the next time you want to make them you will just have to pull it out of the freezer and let it defrost. Very convenient.
First you mix all the inside goodness together. (Do not pay attention to the dried onion, I did not have enough fresh onion at the time). Make sure to add the secret ingredient…a dill pickle!!! So good.
Then you mix in your shredded chicken.
Next, you add some filling to a corn tortilla.
Pour just a spoonful of sauce over it.
And top with a little cheese.
Cover the tops with the remaining sauce and cheese.
And bake till nice and bubbly.
1 medium onion – chopped, sauteed
1 can fire roasted chilies
1 can olives – sliced
1 large dill pickle – diced
2 chicken breasts – cooked and shredded
1 large can enchilada sauce or 2 regular sized cans (can be found in the Mexican isle, La Victoria is my fav.)
12 corn tortillas
12 oz cheese
1. Bake and shred your chicken. (I just put mine in the oven at 350 F. topped with salt and pepper, for about 15 minutes or until it is cooked through.) Preheat oven to 350 F. Lightly grease 9 x 13 pan.
2. Chop and saute your onion in butter, just until soft. Add onions to a large bowl with chilies, diced pickle, and sliced olives. Mix in shredded chicken.
3. Put some filling into a tortilla, pour one spoonful of sauce over the top and add a tiny bit of cheese. Roll can place seam down in pan. Continue until pan is full and the filling is used. If I have left over filling I will just sprinkle it over the enchiladas in the pan.
4. Pour the remaining sauce over the enchiladas and cover with cheese. Bake for 25-30 mins, until bubbly. Top with sour cream, guacamole, salsa, or whatever your heart desires.