Chicken Enchiladas

Alrighty! Here is my first recipe post for my cook blog. 
Currently I am working on a easier format for the recipe ingredients to displayed better, but until then, here is a favorite recipe in my house that my man absolutely LOVES and so do I.  Thanks for reading.

Chicken Enchiladas

Ingredients you will need for the Chicken Enchiladas:

• 1.6 lb of Organic Chicken Breast
• Flour Tortillas
• 1 red pepper
• 1 green pepper
• ¼ finely chopped onion
• 1 Seasoning packet of Enchilada Seasoning McCormick
• 1 big can of enchilada sauce, only use 1 ½ cups of enchilada sauce.
• Big Bag of Taco cheese
• Medium Salsa
• Salt and Pepper, to desired taste
• Water

Ingredients you will need for Rice:

• Mexican Rice orni
• 3 tablespoons butter
• Water

Also: CHIPS

Don't forget to pick up your favorite chips from a local mexican restaurant or buy your favorite from your local store. Either way is fine. If you know how to make your own, go for it!

Tools you will need:

• Frying pan, for cooking chicken.
• Glass or nonstick deep dish oven pan, 9X13.
• Bowl, for dipping tortillas into enchilada sauce.
• Pan or Pot, for cooking rice.

How to do it:

Get your frying pan out and put it on your propane burner. Turn on high. Open Chicken and put all chicken into pan. Now generously pepper the topside of your chicken, then use half as much salt on the same side.

Let the chicken cook for 9 minutes to allow the chicken to cook half way through.

Before flipping add ½ of the enchilada packet and onion. Let set for 1-2 minutes. Flip and add water.

While the chicken is cooking through the other side, chop all peppers and chilles you desire inside your enchilada. Chop to desired size and shape. Some chop into squares, some maybe just long ways, personal preference is key.

Once the chicken is cooked thoroughly add the peppers and chilles on top with ¼ of the enchilada packet. It should also be time to add water. At this time get two forks and begin to pull apart the chicken, while it is inside the pan sautéing with all the vegetables. 

After all the chicken has been shredded add the rest of the enchilada packet and more water. Mix everything together well. Let sauté as the water boils out. Flip regularly, making sure the meat doesn’t fry to the pan.

Now that your chicken is cooking altogether it is time to prep the dish it will be cooking in. Preheat your propane oven to 350 degrees. Get a deep dish, 9X13 pan and coat the bottom with enchilada sauce. Pour sauce into bowl, you will need this to dunk your tortillas in when the chicken is finished cooking.

As you continue to stir and flip the chicken you may begin to cook the Mexican Rice in a pot on your other propane burner. Let the butter melt in the pan. Once pan is coated with butter add the rice. Stir gradually allowing butter to coat rice. Once butter has melted add water and seasoning packet. Cover with lid and let simmer. Stir occasionally.

Once the chicken is ready microwave tortillas for 30 seconds allowing them to be flexible. Dunk them into enchilada sauce coating the entire tortilla. Then add desired amount of chicken and cheese (also olives if you choose or any other ingredient that you may love) into each tortilla. Continue until you are out of chicken.

Add remaining enchilada sauce from bowl into chicken enchilada pan, for a total of 1 1/2 cups used. Then cover with cheese (and olives). Put into preheated propane oven of 350 degrees bake at least 20 minutes. You may choose to bake longer due to your desired preference of crispy tortillas or not.

By this time your rice should be done as you have been occasionally stirring it.

Serve with Chips and Medium Salsa.

Sour cream, lettuce, spinach, olives, and cheese on side for extra options.

Serve and Enjoy your delicious Chicken Enchiladas!

 ~ Maddie J.

* Homemade Salsa recipe coming soon.