Recipe Idea

If you're looking for a quick and easy meal for the family, let me offer my Chicken Enchiladas.  I created this recipe quite by accident.

You'll need:
1 to 1 1/2 lb bonless, skinless chicken breasts
4 cans green enchilada sauce
1 large onion, finely diced
1 to 5 cloves of garlic, finely chopped (how much can you handle?)
2 dozen yellow or white corn tortillas
4 cups of Monterey Jack cheese, shredded PLUS 1 cup for the top
Olive Oil or Canola Oil
Water


In a large pot, poach the the chicken in the water until cooked.  Set aside to allow the cooked chicken to cool.  Once cool, use your hands or 2 forks and shred the chicken.

While the chicken is cooking and/or cooling:  put about a tablespoon of oil in a saute pan on medium-low head.  Add the diced onion and garlic and allow them to gently cook.  They will 'sweat' not brown.  Once they are tender, remove them from the pan and set aside to cool.

Open all 4 cans of the sauce and pour into the skillet (or if it won't all fit, pour as much as you can and add to it as you go).  Warm the sauce and one at a time, add a corn tortilla until it's pliable. Take the soaked tortilla to a plate, fill it with a little of each: chicken, onion mixture, and cheese.  Roll it up and place in a glass baking dish large enough to hold everything.  Repeat until all the filling is gone.  Pour any remaining sauce over the enchiladas and top with the final cup of cheese.

At this point, you can either store the enchiladas in the refrigerator or put them in either the microwave or oven long enough to melt the cheese on the top.


Optional: Serve w/ jalapenos, guacomole, and Light Sour Cream


Variations:
You can use other cuts of chicken.  You can even use a Rotisserie chicken and skip that portion of the cooking step.
If you want to spice it up a little, you can substitute Pepper Jack for some or all of the cheese.