Chicken Enchiladas for Shelby :)

4 boneless skinless chicken breasts
3-4 cups of water
1 large a Herdez Red Salsa
one can of Mexican stewed tomatoes (chopped, juices saved)
1/2 onion, largely sliced
1 large can or 3 small of Herdez green salsa
2 packages of taco seasonings
1 can of green chili peppers
1 can of chopped jalapeno or a large jar for more spice.
1/2 onion, chopped
3-6 tablespoons chopped fresh cilantro.
one brightly colored sweet pepper, chopped( I usually use a red one)
1/2 can of corn
burrito sized tortillas, about 8
shredded mixed cheeses
olive oil
one tomato, chopped
can of olives, sliced


Enchilada Sauce:
1 tablespoons vegetable oil
2 tsp flour
2 T cup chili powder
1/2 cups chicken stock
one small can of ounces tomato paste
1 teaspoon dried oregano
1 tablespoon chopped ground cilantro
1/4 teaspoon salt



In a large pot,place  one package of the taco seasoning ,the sliced onion( not the chopped) the stewed tomatoes(WITH THE JUICES) and about a 1/3 cup of the red salsa. Add the breasts, and add water until the breasts are just barely covered( you don't want to water down the flavor too much)  For spicier, add the water from the Jalapenos. Bring down to a simmer and let cook for about 20 minutes,( adding more water as needed.....the water will cook out, and you can burn the filling) or until chicken is cooked thoroughly.and the water has mostly dissipated.

Meanwhile make the Sauce to top them off with:
In a medium saucepan heat oil, add flour, smoothing and stirring with a whisk.  Cook for about 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano,cilantro and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes.Whisking occasionally to help  The sauce will thicken and smooth out.  If not spicy enough. Add more chili powder. If too spicy add a small amount of Brown sugar to smooth out the flavor.

Now Back to the Breasts:


Remove the onion, and toss out.  Shred the chicken once its cool. Place back into the liquid.  Using one fork, hold the breast in place and use the other to 'shred' the meat apart. Continue until all the meat is shredded.  Add another 1/3 cup of salsa.  Add green salsa, about 3/4s of the olives, jalapenos, corn and green chiles.  Take the last taco seasoning, and dump into a bowl, add about a half cup of warm water and mix well. Add to your chicken mix. Bring the mix to a simmer.

Cool mix. Get out your baking pan. you can use any square pan. I usually use a 13 x 8 for my family. But for a smaller family, use the 8 x 8 or 9x 9 and cut the enchiladas in half.  Grease well with Olive oil.

Tortillas are easier to roll if they are warm. Open the bag at the top carefully, with just a open seam running across it. Dab about 10 drops of water into the bag, roll the open seam under the tortillas( to create a resemblance of a seal)and nuke for about 20 seconds. or until they are soft and pliable. Warm but not hot

Place about 3-4 heaping tablespoons on the lower third of your tortilla.  Fold up the bottom, over the mix, and roll them up. Takes practice, but anyone can do it.

Make and cut ONE at a time. So when u roll it, either place the whole thing in a large pan, or cut as u go along and place in the smaller pan. Immediately.  You don't want to be handling them over and over, because the filling will fall out. Pour enchilada sauce over the tortillas.


Top with as much cheese as you want. Bake at 350 for about 25/35 minutes, or until the cheese is bubbly and light brown.  Sprinkle the top with some Cilantro, chopped tomatoes and sliced olives.  :) Serve with Sour cream and my creamy Guacamole. :)