I am not a real great cook but I do enjoy throwing out some savory food on occasion. One of the entrees that I truly enjoy making and eating is my chicken enchiladas. My guests are always trying to get me to share the recipe, so in the public interest, here we go:
4 chicken breasts (boneless)
8 oz. diced jalapenos
8 oz. sour cream
1 pound medium cheddar
1 pound mozzarella
2 bunches green onions
2-26 oz cans enchilada sauce
Cut up the chicken into small cubes and sear in a frying pan. In a large bowl, mix the peppers, sour cream, onions, and mozarella together. After the chicken is done, add it (still hot) to the bowl of goodies and stir in well. Grease a large glass baking dish. Pour sauce into a large bowl. Dunk a tortilla into the sauce until it saturates and then lay the tortilla on a plate. Fill the tortilla with 3 tablespoons of the mix (filling), and roll the tortilla up tightly. Place into the pan. Repeat until all 20 tortillas are filled, rolled and in the pan. Pour about 1 cup of sauce over the whole layer of enchiladas. Grate 1/2 pound of cheddar over the enchiladas and then place on middle rack preheated to 375 degrees. Cook at this temp. for 15 minutes. At this time I like to pour some more sauce and grate some more cheddar onto the enchiladas. Cook for 5 more minutes.
Serve hot. Most people will want at least 2 of these. Add some spanish rice and salad for side dishes.
Variations: diced green peppers for those who like less heat, sour cream with chives for the onion lovers, hot enchilada sauce, green enchilada sauce, corn tortillas.
I promise your guests will love these!