This is another family recipe from my friend. He always says that he can’t order enchiladas in restaurants because growing up on these spoiled him. After tasting them, I have to agree!
Yield: 16 enchiladas
1 1/2 pounds chicken breasts, chopped or cut into thin strips
Garlic clove, mashed
1/2 onion, finely chopped
1 heaping teaspoon chili powder
1/2 teaspoon oregano
Salt to taste
1 can small pitted olives, drained
1 pound grated Monterey Jack cheese
1 small can chopped green chilis (Ortega jalapeno)
2 (10-oz) cans Old El Paso Enchilada Sauce Medium-Red
Vegetable oil for frying
16 corn tortillas
- Combine olive oil, mashed garlic clove, chopped onion, chili powder, oregano, salt, and chicken in a saucepan.
- Saute until chicken is well cooked.
- Remove chicken mixture from pan.
- Fill a small frying pan 3/4″ deep in vegetable oil and heat oil until just before it smokes. Start with the burner on high and turn it down to medium.
- In a separate frying pan, heat enchilada sauce until it simmers, then turn down heat to keep sauce warm.
- Using tongs, dip tortillas one at a time into hot oil. Immerse for a few seconds. Before they turn stiff, remove them, immerse them in enchilada sauce, and then put on a plate.
- Preheat oven to 350ºF.
- For each enchilada, place a few strips of chicken on a tortilla and spread 1/2 teaspoon chopped chilis over them. Add 3 olives and sprinkle cheese on top.
- Roll up enchiladas and place in a jelly roll pan. Don’t line pan with aluminum foil.
- With a spatula, spoon enchilada sauce in a thick ribbon over the middle of the enchiladas.
- Sprinkle grated cheese along the middle of the enchiladas and top with each one with an olive half.
- Warm enchiladas uncovered in oven for 15 minutes to melt the cheese.