Patty's Enchiladas Bake

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 lbs boneless skinless chicken breasts
• 1 large onion, chopped
• 2 large poblano peppers, seeded and chopped
• 4 garlic cloves, finely minced
• 1 (15 ounce) can diced tomatoes, drained
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 4 garlic cloves, finely minced
• 1 cup enchilada sauce
• 1 (14 ounce) can crushed tomatoes
• 1/4 teaspoon ground dried chipotle pepper
• 10 corn tortillas (6-inch round)
• 1 cup enchilada sauce
• 8 ounces monterey jack cheese, shredded
• vegetable oil (for frying tortillas) or lard (for frying tortillas)
• 1/2 cup chopped scallion
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced black olives

Recipe

• 1 filling:.
• 2 place chicken breasts in a large pan with salted water. cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
• 3 remove chicken from cooking liquid and let sit until it is cool enough to handle.
• 4 shred chicken and set aside.
• 5 sauté chopped onion and poblano peppers in olive oil until soft.
• 6 add garlic and cook another couple of minutes.
• 7 add drained tomatoes and shredded chicken; stir to combine ingredients.
• 8 add salt and pepper to taste.
• 9 cover pan and reduce heat to low. let simmer for at least an hour.
• 10 sauce:.
• 11 in a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
• 12 add garlic and sauté another couple of minutes.
• 13 place in blender with the cup of enchilada sauce and blend until pureed.
• 14 put the crushed tomatoes in the skillet and bring up to a boil.
• 15 cook for several minutes, stirring frequently, until liquid is slightly reduced.
• 16 add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
• 17 reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
• 18 tortillas:.
• 19 shred the cheese and set aside.
• 20 pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
• 21 place a couple of tablespoons of oil or lard into a skillet over medium high heat.
• 22 dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
• 23 remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
• 24 repeat with the remaining tortillas, adding more oil to the skillet as needed.
• 25 sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
• 26 cover pan with foil and bake at 350ºf for about 30 minutes.
• 27 remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
• 28 just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.