All who have known me and my family for awhile know that my initial interest in cooking and entertaining came from my mom. She loved to do both, and I got my first experiences in hosting parties while very young. This dish is one that she has been making all my life, and due to it being a clipping from a news paper or magazine, I have no idea where it was originally printed or who to cite as a source. One thing I can cite though, is the fact that it’s delicious, and I haven’t met anyone who doesn’t like it. Pair with some Mexican rice and refried beans, and you’ve got yourself an awesome dinner, perfect for your next dinner party … with margaritas, of course!
Serves 5 (2 enchiladas per serving)
- 1 1/2 lb Chicken Breast or Ground Beef
- 2 Tbsp Olive Oil
- 1 large Onion, chopped
- 1 clove Garlic, minced
- 8 oz. Tomato Sauce
- 4 oz chopped Green Chilies, drained
- 4 cups Monterey Jack Cheese, shredded
- 1/2 cup Black Olives, chopped
- 1 tsp Tabasco
- 2 Tbsp Bread Crumbs, as needed
- 1 large can, or 2 small cans, Enchilada Sauce
- Oil for frying
- 8 to 10 Flour Tortillas
- Garnish: Shredded Lettuce, Chopped Tomatoes, Sliced Black Olives, Finely Chopped Onion, Cilantro, and/or Sour Cream
- Determine if you will be using chicken or beef:
- If using chicken breasts, drizzle lightly with olive oil, and season with salt and pepper. Roast in oven at 350, 35 to 45 minutes for bone-in skin-on, and 20 to 30 minutes for boneless skinless. In either case, cook until juices run clear. Once cooked through, allow to cool, and shred with forks, stand mixer, or hands.
- If using beef, in saute pan, brown meat, breaking up large pieces as it cooks. Once browned, drain.
- Sauté onion and garlic in olive oil until just begins to cook through, about 3 to 4 minutes. Stir in tomato sauce, chiles, 3 cups of the cheese, olives, and Tabasco sauce. If mixture is thin, stir in bread crumbs to thicken. Add additional salt, pepper, and Tabasco to taste. Set aside.
- In clean saute pan, heat 1/2 inch of oil over medium to medium-high. With tongs, dip each tortilla in hot oil just long enough to soften, this will take only seconds, and drain on paper towels. Repeat with remaining tortillas.
- Spoon filling down center of tortilla, roll up, and place seam-side down in a shallow baking dish, just large enough to hold all enchiladas, that has had about 1/2 cup of enchilada sauce spread over the bottom to keep them from sticking. Repeat with remaining tortillas and filling.
- Once all enchiladas have been rolled, spoon rest of sauce over all and sprinkle with remaining cup of cheese. Bake at 350 for 30 minutes, or until sauce is bubbly and cheese is melted.
- Allow to rest for 10 to 15 minutes before removing from pan, serve with sour cream and additional garnish to taste.