My sister, Kathy, cooked for a living for most of her adult life, which was the perfect job for somebody who cooks as well as she does. Because she was the oldest daughter in the family, and because our mother was a single parent, Kathy fell into the role as substitute mother to four younger siblings. I can only guess that her responsibilities forced her into learning how to cook at a younger age than most teenagers, during the 50's and 60's. But, whatever the reason, I can say in no uncertain terms, my sister really paid attention when it came to learning how to cook.
So it's with great pleasure that I introduce her recipe for Chicken Enchiladas with you. And believe me when I say; there's not a doubt in my mind that you will enjoy every single bite!
In honor of my big sister, Kathy Saleen
8-10 Chicken Breasts
2 medium Yellow Onions, 1-quartered, and 1-finely diced
8-10 Chicken Breasts
2 medium Yellow Onions, 1-quartered, and 1-finely diced
2 cloves fresh Garlic, halved
¼ tsp Garlic Powder
¼ tsp Garlic Powder
¼ tsp Seasoned Salt
1 (14oz) container Sour Cream
2 small cans Sliced Black Olives
1 small can Diced Ortega Chilies
1 Medium size pkg Flour Tortillas, 16-18
1 large Las Palmas Green Enchilada Sauce
4 cups mixture of both: Monterey Jack
1 (14oz) container Sour Cream
2 small cans Sliced Black Olives
1 small can Diced Ortega Chilies
1 Medium size pkg Flour Tortillas, 16-18
1 large Las Palmas Green Enchilada Sauce
4 cups mixture of both: Monterey Jack
& Mild Cheddar Cheeses, grated
Combine in large pot; chicken breasts, 1 'quartered' yellow onion and 2 cloves garlic, minced. Cover with water and bring to full boil. Cover pot, reduce heat, and simmer for 30 minutes. When chicken is cook enough to handle, shred into 2" pieces. Set aside.
In large bowl combine: shreded chicken, diced onion, seasoned salt, garlic powder, sour cream, chilies and 1 can olives. Mix well. Stuff tortillas with chicken mixture (down the center of each tortilla, two-thirds full, roll up and layer the bottom of a 13" x 9" glass baking dish. Top evenly with Green Chili Sauce, grated cheeses and 2nd can olives.
Cover dish with aluminum foil, and bake in a 350ยบ oven for 45 minutes. Remove aluminum foil and bake an additional 10-15 minutes, until cheese has blended into green sauce, and begins to brown slightly.
Combine in large pot; chicken breasts, 1 'quartered' yellow onion and 2 cloves garlic, minced. Cover with water and bring to full boil. Cover pot, reduce heat, and simmer for 30 minutes. When chicken is cook enough to handle, shred into 2" pieces. Set aside.
In large bowl combine: shreded chicken, diced onion, seasoned salt, garlic powder, sour cream, chilies and 1 can olives. Mix well. Stuff tortillas with chicken mixture (down the center of each tortilla, two-thirds full, roll up and layer the bottom of a 13" x 9" glass baking dish. Top evenly with Green Chili Sauce, grated cheeses and 2nd can olives.
Cover dish with aluminum foil, and bake in a 350ยบ oven for 45 minutes. Remove aluminum foil and bake an additional 10-15 minutes, until cheese has blended into green sauce, and begins to brown slightly.
6-8 servings
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