A Spicy, Rainy Kind of Day

Another cold weekend minus the icy precipitation but with a cold rain nonetheless called for a spicy dish to heat things up a bit.  With plenty of chicken in the freezer, I decided to make chicken enchiladas.  I actually call them my quick chicken enchiladas because instead of making my own enchilada sauce and my own tortillas, I use a ready-made canned enchilada sauce and packaged tortillas.  These shortcuts make quick work of a wonderful Mexican dish.

This recipe does require a bit of planning ahead because I marinate my chicken in extra virgin olive oil and spices for a couple of hours before I cook it.  The enhanced flavors make a little planning ahead the better choice.    

Quick Chicken Enchiladas

·         3 boneless skinless chicken breasts

·         ¼ cup extra virgin olive oil

·         ¼ teaspoon black pepper

·         ½ teaspoon ground mustard

·         ½ teaspoon garlic powder

·         ½ teaspoon onion powder

·         1 teaspoon chile powder

·         28 ounce jar enchilada sauce

·         8 flour tortillas

·         1 cup shredded cheese

Cut each chicken breast into 1/2 inch slices from the short end.  Cut each slice into two or three narrow strips.  Sprinkle bottom of a large container with olive oil.  Add chicken strips.  Top with spices.  Stir well.  Refrigerate marinating chicken for a couple of hours.  Mixture could be refrigerated overnight. 

Empty marinated chicken mixture into a large stir fry pan.  Stir fry chicken for about 10 to 15 minutes over medium high heat until fully cooked. 

Drain off excess oil.  Place chicken in a large glass bowl.  

Add half of the jar of enchilada sauce.  Stir well until chicken is well coated.  Spray a 9x13 inch glass baking dish with non-stick spray. 

Place about an eighth of the chicken mixture down the middle of the tortilla, wrapping it up in a tight roll. 

Add each wrapped tortilla to the glass baking dish butting the next one right up against the previous one. 

When all wrapped tortillas have been added to the baking dish, pour the remaining half of the enchilada sauce over them.

Sprinkle with shredded cheese.  

Bake in preheated 400 degree oven for about 20 - 25 minutes.    

Top enchiladas with a dollup of sour cream.  Serve with brown rice and refried beans for a delicious Mexican meal.