Enchiladas are one of my favorite things to make for a big group - easy and you can either prep before hand and pop in the oven when people get hungry or you can throw it in the oven before they arrive and it can be hot and ready for their arrival. I unfortunately didn’t have myself together enough to pull off either of these and I was still cooking by the time people started showing up. Oh well! Here’s the digs:
For a large pan (9x13):
3 chicken breasts - cut into small cubes
1 family size can of your favorite enchilada sauce (or you can be crafty and make your own, which will have significantly less sodium)
1 jalapeno, diced (use as much as meets your hotness factor)
White rice
½ yellow onion, diced
1 can diced black olives
1 can petite diced tomatos
3 cups (or more!) shredded colby jack cheese
1 cup cojita cheese (if your fancy and have this available to you)
1 package 8” tortillas
You’ll want to have your rice ready so I recommend getting that going first (if you have a rice cooker, a clever idea for Spanish rice is to sub in chicken broth for the water you would normally use). In a skillet pan, combine chicken, diced jalapeno, onion olives and salt/pepper to taste. Grill until chicken is completely cooked and excess moisture has cooked off.
Turn the oven on to 325 degrees.
In a separate bowl combine rice, the can of tomatoes, 1 cup of the enchilada sauce and stir. Line the bottom of your pyrex pan with this rice mixture. Now its time to put together your enchiladas! I like to put a large spoonful of the chicken into a tortilla, sprinkle in some cheese, a line of enchilada sauce and then roll into a thick cigar. Do this however you prefer - some people like to make envelopes but I think that makes for too much tortilla in some places. Line up your enchiladas on top of the rice, top with the remaining enchilada sauce and shredded cheese - bake until cheese is bubbly delicious! Top with cojita, if you are using it - enjoy!
Sorry - no picture! These were devoured in a flash!
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