Chicken Enchiladas

I love Mexican food. I always enjoy a good meal at a Mexican restaurant here in Athens. Nevertheless, I do not want my Mexican to be very spicy. My stomach cannot bear the heat. So, I like my meal spicy but not hot. This means that I do not use any jalapenos in my cooking and I try to include spices that add to its tastiness and not to its hotness. I saw this recipe in Pioneer Woman’s site and I really liked the way she made the enchiladas. I basically used her procedure, but I completely changed the ingredients, so as to feet my family’s taste. I loved the outcome, so I decided to blog about it. If you want it spicier, by all means do add jalapenos and cayenne pepper to the sauces. Also you can use a spicier sauce to the chicken and the tortillas. I served it with canned refried beans (next time I will try to make my own) and lettuce and tomato salad. We really enjoyed it a lot. This is a keeper. If you want Ree’s recipe you can find it here.

In a pot place the chicken breasts. Add water to cover them and 1 tsp of salt. Boil until they are done. Discard the water and shred the chicken.

In a skillet put the olive oil in medium-high heat. Add the onion and peppers and sauté for 5 minutes. Add the wine and water and sauté until the liquids are absorbed. Add the chicken and sauté for a minute. Add the Taco sauce, tomato puree and the tsp of Fajita Mix. Let cook in low heat for 10 minutes and remove from fire.

For the sauce

In a pot or skillet put the margarine in medium heat. Add the flour and whisk to incorporate. Let it cook for couple of minutes and then throw the Fajita sauce and tomato puree. Add the chicken broth and let cook for 5 minutes or until it thickens a little bit. Remove from fire.

Tortillas

In a skillet put 1 tsp of margarine in medium heat. Put the tortillas one by one to the skillet. Let them cook for 30 seconds and then flip them on the other side. Again let cook for 30 seconds and remove them.

Assembly

Take a large Pyrex. Butter it generously. In a plate take a tortilla. Add 2 spoonfuls of chicken mix. On top put some cheese and some kalamata olives. Wrap the tortilla and place it in the Pyrex. Follow the same procedure for all tortillas. On top throw the sauce and the remaining cheese. Bake in a preheated oven at 175°C for 20 to 30 minutes or until the cheese is melted and golden.