My family likes to cook. It is not just a chore to be done, but also a source of entertainment as well. As my girls start to get old enough to contemplate moving out, the need for recipes for family favorites is becoming apparent.
My wife is a great cook. However, many of her signature dishes are mix and combine “until it looks/tastes right”. Below is an attempt to add measurements and instructions to chicken enchiladas. This will make enough for a crowd, or for leftovers.
In this recipe, the chocolate helps to temper and balance the heat and spice in the enchilada sauce. The cornstarch gravy will help the enchiladas remain moist without being soupy or too wet from the sauce.
- 4 chicken breasts
- 2 cans chicken broth (14 oz)
- 2 cans black olives (6 oz)
- mozzarella cheese (1 lb)
- cheddar cheese (1 lb)
- cornstarch (2 Tbsp)
- 2 cans enchilada sauce (29 oz, we use mild)
- ground sweet chocolate (Ghirardelli)
- flour tortillas (about 20)
- pot of rice (3-4 cups uncooked rice)
- Trim the chicken breasts and brown lightly in a large dutch oven with vegetable oil.
- Simmer chicken with one can of broth until cooked. Do not over cook.
- Remove chicken breasts from pot, reserving liquid.
- Chop or shred chicken meat.
- Add second can of chicken broth to reserved liquid.
- Thicken broth and juices into gravy with 2 Tablespoons cornstarch mixed into about 1/2 cup water.
|Filling (fills about 5 tortillas):
||Topping Sauce (covers one pan):
Spoon filling into cooked flour tortillas. Roll closed and place into backing dish seam down. Top with sauce mixture. Cover with foil and bake at 350 F until hot, about 25 minutes. You can uncover during the last 5 minutes to reduce the moisture and brown the cheese. This should make enough to fill three 9×13 glass baking dishes.