Delicious chicken enchiladas
Instructions:
These can be made up to 1 day ahead or frozen up to 1 month ahead. Bring to room temperature before baking. 1 whole chicken (3 to 4 pounds) 2 quarts homemade or low-sodium storebought chicken stock 2 tablespoons extra-virgin olive oil 1 onion, halved, cut into 1 / 4 inch slices 2 green or red bell peppers, seeded and cut into 1 / 4 inch strips Enchilada Sauce
12 6-inch corn tortillas 2 cups grated Monterey Jack cheese (about 6 ounces) 2 cups grated sharp Cheddar cheese (about 6 ounces) Sour cream (optional)
SERVES 6 TO 8
- Place the chicken in a large pot, and pour the chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through and very tender, about 1 hour. Transfer to a bowl to cool, and reserve the stock to use for the enchilada sauce, if desired. When the chicken is cool enough to handle, remove the meat from the bones, and shred; set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, and cook until the slices start to soften, about 5 minutes. Add the peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
- When ready to assemble, preheat the oven to 350ï€ F. Place the enchilada sauce in a medium saucepan over medium heat. When hot, dip the tortillas into the sauce, one at a time, to soften, and place side by side on 2 baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place the cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up the tortillas, and place snugly, seam side down, in a 9 x 13-inch ovenproof baking dish.
- Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with sour cream, if desired.