Last year, my husband was in a horrible bike accident. We were spending labor day weekend up in Calistoga and decided to go road biking one morning. We left the boys with a sitter and off we went. Little did we know, Joey would loose control of his bike and have to be airlifted to Santa Rosa Memorial. After brain surgery to repair a sub dermal hematoma, he spent a week in the ICU for a punctured lung, 10 broken ribs, a broken scapula and fractured collarbone (which he then had surgery on as well). After 10 grueling days, he was released to go home and recuperate. At the time, we were living in a tiny apartment, as our house was being remolded. We rented a hospital bed and made a make-shift room for Joey to rest in. Between being his nurse and desperately trying to keep the boys from jumping on his broken body, it was an insane, crazy time. My saving grace was that my sister-in-law organized a food chain where our friends dropped us dinner a few nights a week. I can’t tell you how nice and comforting it was to have home-cooked meals made for us during such a stressful time. These delicious enchiladas, made with love by our friend Maya, were one of our favorite dinners. She later shared the recipe with me (from a source she can’t remember) and they quickly became one of my staples. They are the perfect thing to make for a casual dinner party as you can prepare everything ahead of time. Kids love them too! Serve them with chips and guacamole, beans and fresh margaritas and you’ve got a yummy fiesta!
Last week, when I was making them for our Sunday dinner, I couldn’t stop thinking back to that crazy time. I felt so fortunate to have Joey next to me as good as new (besides some cools scars.) I also felt so thankful to my friends and family for all their support during that time. So, make these and celebrate all that you have to be thankful for.
- 1 pound boneless, skinless chicken breasts
- 1 package corn tortillas
- 1 cup shredded jack
- 1 cup shredded cheddar
- ½ cup sour cream
- 8 green onions (white and light green parts), sliced
- ½ sliced olives (optional)
- Enchilada sauce
- 1-15 ounce can tomato puree
- 1 can tomato paste (6 ounces)
- 1 cup chicken stock (more if needed)
- 2 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp paprika
- ½ tsp dried oregano
- few drops of hot sauce if desired
- fresh ground pepper to taste
- Pre-heat oven to 350.
- Put chicken in a sauce pan and cover with water. Bring to a boil, reduce heat to low and simmer until chicken turns white, about 10 minutes. Remove chicken to a plate to cool. Once cooled, shred chicken with your fingers and set aside.
- Put all of the ingredients for the enchilada sauce in a medium saucepan over medium heat. Once it simmers, reduce heat to low and cook for 10 minutes.
- Spread ¼ cup enchilada sauce on the bottom of a 9-by-13 inch oiled baking dish.
- Dip each tortilla in hot enchilada sauce for a few seconds to soften. Remove with tongs and lay on flat on a clean plate.
- Place chicken in the center of the tortilla, top with a row of jack cheese, 1 tsp sour cream and a few chopped green onions.
- Roll up and place seam-side down in baking dish.
- Repeat with remaining tortillas. Pour remaining sauce evenly over the top, sprinkle with cheddar cheese and olives (if using).
- Bake, uncovered, until hot and bubbly, about 30 minutes.
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