Patty's Enchiladas Bake

READY IN: 2hrs 45mins




  • 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.
  • Remove chicken from cooking liquid and let sit until it is cool enough to handle.
  • Shred chicken and set aside.
  • Sauté chopped onion and poblano peppers in olive oil until soft.
  • Add garlic and cook another couple of minutes.
  • Add drained tomatoes and shredded chicken; stir to combine ingredients.
  • Add salt and pepper to taste.
  • Cover pan and reduce heat to low. Let simmer for at least an hour.
  • SAUCE:
  • In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
  • Add garlic and sauté another couple of minutes.
  • Place in blender with the cup of enchilada sauce and blend until pureed.
  • Put the crushed tomatoes in the skillet and bring up to a boil.
  • Cook for several minutes, stirring frequently, until liquid is slightly reduced.
  • Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
  • Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
  • Shred the cheese and set aside.
  • Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
  • Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
  • Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
  • 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.
  • Repeat with the remaining tortillas, adding more oil to the skillet as needed.
  • Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
  • Cover pan with foil and bake at 350ºF for about 30 minutes.
  • Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
  • Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.