Every week when I make my trip to the grocery store my oldest son Isaiah always asks if I'll be making enchilada's. Without fail, I end up making them atleast once a month... I'm surprised we aren't sick of them yet. But the dish always yields about two days worth of left overs and there are never any complaints! I've been making this dish for about 5 years now and it is delicious! Isiah claims that they are 10 times better than any restaurant enchilada's and 20 times more filling. What a compliment to the cook!
Isaiah’s Favorite Enchilada’s
1 bag of skinless boneless chicken breats (about 6 pieces)
Garlic salt
Ground pepper
Salt
Lemon pepper
1 can of olives diced
One small onion minced or chopped to preference
1 4 oz. can of El Pato salsa
1 4 oz. can of El pato green chili
1 16 oz. can of red enchilada sauce
2 8 oz. bags of grated cheddar cheese
Bag of 20+ corn tortillas
Vegetable oil
Directions:
Boil chicken until cooked through. Let chicken stand to room temperature and shred. Mix chicken with all ingredients in large bowl excluding the red enchilada sauce and cheese, these two items will be saved for last.
In skillet, add oil to 375 degrees, add corn tortillas, do not fry to crisp, just to soften, set aside.
When done, take out 1 bag of 8 oz. grated cheese. Roll cheese and chicken mixture into each tortilla and place in 9X13 pan.
Once filled tightly with enchilada rolls cover with red enchilada sauce and second bag of 8 oz. grated cheese. Cover with foil and place dish in oven for 30 minutes at 375.
Tip, if there is left over chicken mixture it can be saved for chicken tacos or you can make a smaller second dish of enchiladas, if making one dish you do not need to use entire can of red sauce for topping, add to preference.
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