Chicken Enchiladas

When we were younger, I didn't give much thought to what foods my sister liked or didn't like. I cooked it. If you like it, "Great!" If not . . . enjoy the peanut butter. She shared with me recently that Texas Casserole and Enchiladas were two of her favorites. It's nice to know that she wasn't having to choke down the dreadful stuff her older sister was boiling in the ol' cauldron. So, for patient and tolerant Anna, I give you chicken enchiladas . . .

Whole chicken was on sale last week, so I had to dismember poor Mr. Chicken. I used the dark meat for the enchiladas and used the rest to make soup.

The wings, legs, thighs, and a left over chicken breast go into the crock pot with a can of Rotel and enchilada sauce. Once the meat was done, I pulled it off the bone, put it back in the pot. I added a can of mushrooms, diced onion, minced garlic, cumin, chili powder, and let it cook on low for awhile longer. I did the prep work this past weekend and refrigerated it until I was ready to put it all together.

Yesterday, I warmed the meat up in the microwave and got the rest of my ingredients ready.

Alrighty. Step 1: Warm your corn tortillas. Put a thin layers of olive oil in the skillet and warm the enchilada on each side. You 'll see tiny little bubbles at the edges, but you don't want the body of the tortillas to puff up and harden. I let them drain a bit over the pan before transferring them to a plate. I usually end up using about 12 tortillas.

Step two, rolling the enchilada. I like to start with one edge raised along the side of the pan. Fill with the meat mixture.

Fold the top of the tortilla over the stuffing, sort of tucking the edge under the meat, and then roll it closed.The seam will be on the bottom and hold the enchilada closed.

Start your next tortilla with the top edge over your first enchilada. Again, fold the top edge over the stuffing, tuck and roll.

Keep rolling until you've filled the pan.

If you've got meat left over you can pour it over the enchiladas. If not, just pour another can of enchiladas sauce over top. I added a bit more chili powder.

Sprinkle on cheese. I like a Colby/Monteray Jack mixture.

Bake in a 350 F oven until the cheese melts.

Voila! Chicken enchiladas.
I topped my serving with sour cream and made an avocado salad as a side dish. I would have taken a picture but I brutalized the avocado.