Chicken Enchiladas
Serves: 12 enchiladas
  • 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
  1. Pre-heat oven to 350.
  2. 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.
  3. 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.
  4. Spread ¼ cup enchilada sauce on the bottom of a 9-by-13 inch oiled baking dish.
  5. Dip each tortilla in hot enchilada sauce for a few seconds to soften. Remove with tongs and lay on flat on a clean plate.
  6. 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.
  7. Roll up and place seam-side down in baking dish.
  8. Repeat with remaining tortillas. Pour remaining sauce evenly over the top, sprinkle with cheddar cheese and olives (if using).
  9. Bake, uncovered, until hot and bubbly, about 30 minutes.
Recipe by Three Hungry Boys at