Day 7, Mission: Chicken Enchiladas Suizas, 358 recipes to go

For some reason I've been craving Mexican food latley, and I think it's time I acted upon my craving. I found out my boyfriend loves enchiladas suizas, which I decided would be a perfect meal. Enchiladas are defined as a corn tortilla rolled around some type of stuffing and covered in some type of delicious sauce. Sounds pretty simple right? And it is. I chose to make Chicken Enchiladas because I have chicken on hand, but you could substitute the chicken in this recipe for steak, ground beef, ground turkey, pork, mushrooms and quite frankly what ever you damn well feel like :) but for Chicken the recipe is as follows:
Yields:  Servings
Total Time: 1 hour

# of Pans: 3

Ingredients:
6 large boneless, skinless chicken breasts
1 Tablespoon olive oil or butter
1 Whole yellow onion, chopped
1 Red bell pepper, chopped
1 Yellow bell pepper, chopped
2 cloves garlic, minced
3 Cups Monterrey Jack Cheese (set aside 1 1/2 for topping)
1 4oz can of diced green chilies
1 cup Sour Cream
1/2 Cup Chicken Broth
12 Flour tortillas
1 Cup fresh cilantro diced
2 Serrano Chilies (optional) diced w/o seeds
Directions:
*Fill a large saucepan with water and a dash of salt. Bring to a boil
*Add your 6 chicken breasts, cover and let cook for 15-20minutes

*Once fully cooked, drain your chicken breasts and set aside to allow to cool
*Preheat your oven to 350' and grease a 9X13" baking dish
*Once your chicken has cooled, peel it apart to create shredded chicken

*Add your oil or butter to a medium sized skillet and bring to a medium heat.
*Add in your diced green chilies, diced red pepper, diced yellow pepper, diced Serranos, diced garlic and diced onion. Cook until peppers and onions become soft.

*Add your onions, peppers and chilies to a large boil. Add in your cumin, 1 1/2 C. Monterrey jack cheese,  cilantro and chicken and mix well.

*Lay down 6 tortillas on the bottom of your baking dish
 *Top those tortillas with your chicken, onion, cheese ect. mixture

*Top your chicken mixture with your remaining 6 corn tortillas

*In a small bowl, mix your sour cream and chicken broth until smooth and well mixed.
*Pour this mixture to smother all of your corn tortillas, sprinkle with remaining cheese

*Place your baking dish on the middle rack of the oven and cook for 30 minutes or until cheese is completely melted and sauce begins to bubble.
*Once your enchiladas are finished cooking, remove from the oven and allow to cool before serving.
*Scoop out your enchiladas and serve with lettuce, salsa, tomatoes...whatever you are in the mood for.
Add 1 margarita, 1 pinata and 6 sombreros and you have yourself your own Mexican fiesta, Ole!

MMM Good till the last drop!