My Enchiladas

Ok, so I think I can call this recipe my own, since it so little resembles the original recipe I learned years and years ago.

First, let's get one thing straight: My enchiladas are not authentic Mexican cuisine.  They fall squarely in the Tex Mex category.

Because I've made these so often, I no longer measure anything.  That will make writing the recipe a little difficult, but here goes.

1 1/2 boneless, skinless chicken breasts (cooked and shredded)
small, fajita-size flour tortillas
1 can hot enchilada sauce
3 tbsp. chopped onion of choice (I use Spanish onions)
1/2 cup sour cream
1 cup + 1/2 cup shredded pepper jack cheese
salt to taste


Preheat oven to 375.   Combine cooked chicken, onion, sour cream and cheese.  Add salt to taste.  Lightly brush one side of tortillas with enchilada sauce.  On sauced side, spoon on desired amount of filling.  Roll up and place in lightly greased baking dish.  After all have been assembled pour remaining sauce over enchiladas.  Top with remaining 1/2 cup pepper jack.  Bake uncovered for approximately 25 minutes.  Yields about 10 enchiladas.

Now, this is the version which I make to make the two of us happy.  I can't handle a lot of heat, so this is pretty tame.  Richard adds a little hot sauce and some jalapenos to his.  I used to put jalapenos in the recipe (I think the original called for green chiles), but it was too spicy for me.  It's a pretty good base recipe that can easily be adjusted to taste.  When I have the time, I let the chicken marinate for an hour in some oil, salt and a little fresh lime juice if I have it.

One of Richard's all-time favorite dishes.