As a nod to our southern neighbor, and In keeping with October Country Inn’s international dinner theme, our chicken enchilada dinner, spiced for the northern palate, is always a favorite with our dinner guests.
This dish, serving 5 or 6 persons, is not hard to prepare. The ingredients for the four component parts are assembled, and then they are combined by rolling the stuffing into a tortilla shell placed in the serving dish.
- 1 1/2 lb bonless, skinless, chicken breasts; cooked and shredded
- 2 19 ounce cans of La Victoria red enchilada sauce, or equaivalent
- 10 corn tortillas
- 3/4 lb jack, cheddar cheese mix, shredded
- 4 ounce can of pitted, sliced, black olives, drained
- 2 bunches scallions, chopped crosswise including green parts
Place chicken breasts in boiling, salted water and boil until internal temperature reaches 160 degrees, about 20 minutes. After cooked chicken cools enough to handle, shred each breast by picking it apart with a fork. Place shredded chicken back in the empty cooking pot and add half of the chopped scallions, one half of the sliced olives, and about 8 ounces of the enchilada sauce, and salt and pepper to taste. Mix all these ingredients together and set aside.
We like to use the La Victoria brand of mild, red enchilada sauce. It can be ordered online if you can’t find it at your local grocer. However, other brands, or some variety of homemade enchilada sauce is always an option.
In order to make the corn tortillas more pliable and easier to roll, we have a small piece of screen that we place over a pot of boiling water. By placing a tortilla shell on top of the screen, the escaping steam quickly softens the tortilla and each side can then be dipped into a pan of enchilada sauce to coat.
With the various pots, bowls, pans, and serving dish arranged in close proximity, each coated tortilla shell is placed in the serving dish to be filled with a golf ball size amount of the shredded chicken, a generous sprinkling of the
cheese mix and rolled into an individual enchilada. Repeat rolling enchiladas crosswise in the serving dish. A 9 x 13 inch Pyrex casserole dish will hold 2 rows of five rolled enchiladas. After serving dish has been filled with the rolled enchiladas, spread any remaining shredded chicken or cheese mix over the top. Spread the reserved chopped scallions and sliced olives over the top, and coat the top with the remaining enchilada sauce. Place the serving dish into a 350 degree preheated oven and cook for 15 to 20 minutes. Ole!