Chicken Enchiladas

And here is what you are going to need.

2-3 Boneless/skinless chicken breasts

EVOO

Red Salsa of your hotness likeness

Green chile Salsa

Green Jalapeno Salsa

Sour Cream

1 Bunch of Cilantro

Shredded Cheese (I used Mexican, but flavor is optional to your presence)

Corn or Flour Tortillas

To start we are going to cook up the chicken. You can use rotiserie chicken if you are in a time crunch (or if you are Bob you can use the Mistress Violet BBQ chicken method)

Drizzle the pan with EVOO and set to Medium

Lay chicken breasts in pan and pour red salsa over the top. This will help flavor and tenderize the chicken.




Cook chicken about 20 minutes, turning once, until cooked through and tender and then set aside.

Finely chop bunch of cilantro. If you have a food processor this is much easier, but the chopping can be pretty theraputic.

Take the cilantro, sour cream, green chile salsa, and half the jar of jalapeno salsa and mix in a bowl thoroughly

Chop or shred chicken. Put chicken and remainder of jalapeno salsa in a bowl and mix thoroughly.

Cover the bottom of your pan with a layer of the sour cream mixture. Preheat oven to 350.

Take your tortilla and put some cheese in the middle

Then add chicken mixture

Roll and lay into pan

And then you have a pan full of YUM!

Pour the remainder of the sour cream mixture over the enchiladas
and cover with shredded cheese.

Cover with foil....Bake for about 30 minutes or until heated through.

And then you have a pan full of YUMMY spicy goodness!!!

Bon Apitite!

Note: Your spiciness will be determined by your green salsa choices. If you like it hot go for it. If you are a milder kind of slave than go for 2 jars of green chile salsa. You can also replace with red salsas if you want to go for the more traditional route.