Grandpa’s Chicken Enchiladas
I made these tonight for the first time since my dear grandpa passed away last year. Upon first bite I got teary. :(…
Anyway, they are delicious. I’d love to share the recipe (as best as I can since it was not written down).
Ingredients
4 chicken breasts, baked and shredded
6-8 Medium Flour tortillas
1 med onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tbsp butter
28 oz can of red enchilada sauce
1/2 cup shredded cheese (cheddar, mozzarella, blend, whatever)
small can sliced black olives
sour cream and cilantro to garnish
I put the chicken breasts in the oven to bake while I work on the peppers and onion. I won’t tell you how to bake chicken breasts because I over cook them horribly out of fear of salmonella.
In a large pan, melt the butter and then add the copped onion and bell pepper. Cook them until soft and set aside.
When chicken is done, allow it to cool a little before shredding it (by hand or in the food processor). Put the shredded chicken in a bowl and mix in the onion and pepper. Add about 1/4 to 1/2 cup of the enchilada sauce and stir until evenly coated.
You’ll need a 9X13 glass or metal baking pan. Fill 6 to 8 tortillas with the chicken mixture- use it all. Before you roll them up, sprinkle about 1 tbsp cheese into each one as well as 1 tbsp of black olives. Roll them up so the ends are closed and secure with toothpicks (takes about 3 per roll). Pour the remaining sauce all over the rolls and sprinkle with desired amount of cheese.
Bake for 20 minutes on 375F (350 or 400 work too if that’s what you baked your chicken at.. doesn’t matter much).
Serve with a scoop of sour cream and some cilantro leaves. Don’t eat the tooth picks (that’s what Grandpa always said).
I made these tonight for the first time since my dear grandpa passed away last year. Upon first bite I got teary. :(…
Anyway, they are delicious. I’d love to share the recipe (as best as I can since it was not written down).
Ingredients
4 chicken breasts, baked and shredded
6-8 Medium Flour tortillas
1 med onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tbsp butter
28 oz can of red enchilada sauce
1/2 cup shredded cheese (cheddar, mozzarella, blend, whatever)
small can sliced black olives
sour cream and cilantro to garnish
I put the chicken breasts in the oven to bake while I work on the peppers and onion. I won’t tell you how to bake chicken breasts because I over cook them horribly out of fear of salmonella.
In a large pan, melt the butter and then add the copped onion and bell pepper. Cook them until soft and set aside.
When chicken is done, allow it to cool a little before shredding it (by hand or in the food processor). Put the shredded chicken in a bowl and mix in the onion and pepper. Add about 1/4 to 1/2 cup of the enchilada sauce and stir until evenly coated.
You’ll need a 9X13 glass or metal baking pan. Fill 6 to 8 tortillas with the chicken mixture- use it all. Before you roll them up, sprinkle about 1 tbsp cheese into each one as well as 1 tbsp of black olives. Roll them up so the ends are closed and secure with toothpicks (takes about 3 per roll). Pour the remaining sauce all over the rolls and sprinkle with desired amount of cheese.
Bake for 20 minutes on 375F (350 or 400 work too if that’s what you baked your chicken at.. doesn’t matter much).
Serve with a scoop of sour cream and some cilantro leaves. Don’t eat the tooth picks (that’s what Grandpa always said).
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