Mucho Gusto Enchiladas

A family favorite! This one is from the "National Firefighters Recipe Book."

• Ready In: 1 hr 15 mins
• Serves: 5

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breast halves
• 1  large onion, chopped (1 cup)
• 1⁄2 cup  loosely-packed fresh cilantro
• 1  teaspoon crushed red pepper flakes
• 2  fresh jalapenos, seeded and chopped
• 2  teaspoons chili powder
• 1  garlic clove, minced
• 1  tablespoon  cooking oil
• 1 (19 ounce) can  enchilada sauce
• 1  tablespoon  diced green chili pepper
• 1  cup  cooking oil
• 1  cup  shredded monterey jack cheese
• 10 (6 inch)  corn tortillas
• 1  cup  shredded cheddar cheese
• 1 (2 1/4ounce) can  sliced pitted ripe olives
• 3  green onions, thinly sliced
•  sour cream (optional)
•  guacamole (optional)

Directions

1. In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic. Add enough water to cover the chicken. Bring to a boil; reduce heat.
2. Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink. Remove chicken and shred. Discard cooking liquid.
3. In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat. Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers. Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
4. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally. Keep warm.
5. In a medium skillet, heat the 1 cup of cooking oil. Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp. Pat dry between paper towels.
6. Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up. Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish. Pour the remaining enchilada sauce over the tortillas. Cover with foil.
7. Bake in a 350 degree oven for 20 to 25 minutes, or until heated through. Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted. To serve, sprinkle with sliced olives and green onions. Serve with sour cream and guacamole, if desired.