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This special chicken enchilada recipe was developed over a period of years by our family member, Uncle David, who is a real connoisseur of chile peppers. The sauce used in this recipe is critical to the unique taste of these chicken enchiladas because it is made from aged red chile peppers.
3 chicken breasts
½ to ¾ lb. shredded cheese (equal amounts sharp cheddar cheese & jack cheese)
2 large cans of Las Palmas Enchilada Sauce
1 doz. medium size flour tortillas
2 small cans sliced black olives
1 bunch green onions
1 bunch of fresh cilantro
1 medium sized tomato
3 yellow peppers
3 jalapeño peppers
lots of crushed garlic
a gob of fresh oregano
Poach the chicken in water until done and shred by hand into a bowl.
Grate the two types of cheese and mix together in another bowl.
Cut up everything else into very small pieces and mix together in a third bowl.
Dip a flour tortilla very quickly in hot olive oil and blot with a paper towel,
Then dip the oiled tortilla in warmed up echilada sauce.
Then evenly fill the wet tortilla with the grated cheese, pieces of chicken & diced vegetable mix.
Roll the tortilla into an enchilada and place into a baking dish, folded side down.
Repeat the process, placing the enchiladas as tightly packed in the dishes as possible.
Pour the leftover warm enchilada sauce over the top of the enchiladas.
Bake at 300 degrees in a prewarmed oven for about 20-30 minutes.
Have a cold beer or two while they are cooking because the fragrance will drive you crazy, otherwise!
Remove from oven and let them cool for a bit so that don't fall apart when you serve them.
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