Saturday, September 5, 2015


These enchiladas are as good as you can get in a Mexican restaurant and you know what the ingredients are. If it's only two of you, you have enough for another dinner. You can also make this a day before you want to serve them; just cover and refrigerate. 

1 T grape seed oil or extra-light olive oil
2 boneless chicken breasts
Salt and freshly ground black pepper
2 T Southwest or Mexican seasoning 
1 large onion, cut in half and sliced
1 jalapeno pepper, seeded and minced (optional)
3 cloves garlic, minced
3 (10 oz) cans red enchilada sauce
8 to 10 corn tortillas
1 cup Cheddar cheese, shredded
1 ½ cups Monterey Jack cheese, shredded

Sour cream, for serving
Chopped cilantro, for serving
Pumpkin seeds, for serving
Lime wedges, for serving                               
Add oil to a large cast-iron skillet and heat over medium heat.
Season chicken on both sides with salt, pepper, and Southwest Seasoning. 
Brown chicken for about 8 minutes on each side.
Remove chicken to a platter and allow to cool.

Add onion and jalapeno to skillet and sauté for 5 minutes.
Add garlic and sauté another minute. 
Remove to a bowl and set aside.

Add the enchilada sauce to the skillet and let slowly simmer while shredding the chicken.

Grate cheeses and add to a large bowl.

Preheat oven to 350 degrees F.

Pour enough of the enchilada sauce to coat the bottom of a 9 by 13-inch baking dish.  
Using tongs, dip each tortilla into the sauce and lay on a baking sheet.
Add some of the cheese down the middle, then add some of the shredded chicken and some of the onion mixture.
Roll up and place, seam side down in pan.
Repeat with the rest of the tortillas.

Pour the rest of the enchilada sauce over and top with cheese.
Bake for 45 minutes and let rest for 10 minutes before serving.
Serve enchiladas topped with a dollop of sour cream, cilantro, tomatoes, and a lime wedge.

Serve with Mexican rice and black beans sprinkled with pumpkin seeds.

Serves 4