3 - 4 boneless chicken breasts10 flour tortillas
large can enchilada sauce (2 20-oz cans are better)
large block of swiss cheese* (1 - 1 1/2 lb., grated)
chopped olives
green chiles
slivered almonds
onions
topping:
8 oz. sour cream
15 oz. chicken broth
1 1/2 tsp corn starch
Cut chicken into pieces and brown in pan. While cooking, start topping by adding corn starch to chicken broth (do it cold says Dione, adding corn starch to hot chicken broth will make it lumpy. Don't ask me how I know.) Stir with whisk and put on medium heat. Once it starts to thicken, add sour cream and move to back burner on med-low.
In a deep skillet bring enchilada sauce to low boil and put one tortilla in 'til soft (1 - 1 1/2 minutes) Remove carefully, put on plate and make another. When you've got about five done, start assembly line: add chicken, cheese, almonds, chiles, olives, onions.**
Roll 'em (flip over a tiny bit, flip in ends, then roll). Lay seam side down in baking pan. Do the same with remaining tortillas. Usually takes a 9x13 plus a small one. If there is enough enchilada sauce, spread some on bottom of pan. Spread leftover assembly line ingredients on top. Pour sour cream mixture over the top.
Bake at 375 degrees for 20 minutes.
Serve with hot rice (which takes an hour so start it first!)
* I use 1 lb. jack plus 1/2 lb. mozarella
** I used to roll the enchiladas like this but it took forever and my entire kitchen would end up covered in enchilada sauce. Now I just tear up the tortillas and make this as a casserole, in layers... a layer of tortillas, pour on some enchilada sauce, add the chicken and other stuff, another layer of tortillas, more enchilada sauce, etc... then the topping. So much easier, a whole lot less messy and tastes just as good.
1 comment:
Like the chocolate kahlua cake, these enchiladas are one of the few things I'm really good at, probably the only "non-dessert" thing too...so please do not make these enchiladas.
If you decide to make these, and I won't like you if you do, you might want to warn folks about the almonds. People don't expect almonds in enchiladas! You can go for the element of surprise if you want but be prepared that you might get some polite but horrified looks that say, "Omigod what is this crunchy thing in my enchilada? Is it a chicken bone? A cockroach? How do I spit this thing out without offending anyone?"
Once people know they're in there, the enchiladas get rave reviews. In fact these enchiladas almost totally screwed up my reputation as a really bad cook when I made them for some of my in-laws and they reported that they were the best enchiladas they had ever eaten and apparently I could cook. Uh oh... Crud!
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