First, let me just say that winter break is AWESOME! I have been home for about a week now and have been having a fun and (mostly) relaxing time at home. I am still anxiously awaiting final grades though! I hope everyone did well on finals, and can now enjoy their winter break 🙂 Make sure to spend some time cooking!
This past week I made pomegranate fudge, which will be posted sometime this week, and chicken enchiladas. The chicken enchiladas were a little difficult, so I would maybe recommend making them with someone. I was lucky that my sister, Emily, helped me out.
I didn’t know what to make for dinner, so I looked through my pantry and found this enchilada sauce.
This was a very delicious dinner enjoyed by my family and me! We even had leftovers for lunch the next day. YUM!
(recipe from Trader Joe’s Enchilada Sauce bottle)
1 can of sliced black olives
1 bag of desired cheese (I used a four cheese Mexican cheese blend)
1/2 cup canola oil
Trader Joe’s Enchilada sauce
4 boneless skinless chicken breasts
2 cups chicken broth
1. Add chicken breasts to boiling chicken broth. Boil chicken for about 15 minutes. While the chicken is boiling, drain the can of black olives and dice the onion.
2. Shred chicken using 2 forks. Set up an assembly line with all the fillings for the enchilada.
3. Boil the canola oil and enchilada sauce on medium low heat. When slightly boiling, fry corn tortilla in canola oil for 5 seconds, then the enchilada sauce for 5 seconds. Fill with chicken, olives, onions, cheese, and roll up tortilla and place in a microwavable dish.
4. Repeat with the rest of the tortillas. If there is extra sauce, pour on top of enchiladas. Top with cheese and microwave for 2 minutes on high, or until cheese is melted.
5. Dive in!!