Chicken Enchiladas

For the last few years we've had a Mexican themed dinner on Christmas Eve before the candle-light service at church. Its a refreshing break from the turkey and spiral ham meals that are so prevalent during the holidays. This year, I made chicken enchiladas and fresh guacamole. My friend Cary made yummy seasoned rice, and another friend (John) made a persimmon flan for dessert. As you can imagine, we sat through the church service a bit stuffed:)

My sister-in-law Allison has been bugging me to post this chicken enchilada recipe for some time, but Ive avoided doing it for lack of a formal recipe. I started making them in college after taking a cultural cooking class, although Im fairly certain they aren't really traditional. The recipe evolves too, depending on what I have around, and its fun to try seasonal veggies in them too. Anyway, here is the basic recipe...

Chicken Enchiladas

4 chicken breasts cooked in chicken broth, cooled and shredded
2 tbs butter
1 green pepper, diced
1 med onion, diced
1 green chili, diced (or 1 sm can)
1/2-1 jalapeno, minced and without seeds (optional)
3 cloves garlic, minced
1 Tb. cumin
2 tsp. red pepper flakes
1/2 tsp. chili powder
1 tsp salt
1 tsp oregano
3/4 C sour cream
2 C shredded sharp cheddar cheese
8 lg flour tortillas (burrito size)
1 can green enchilada sauce

Over med. heat melt butter. Add pepper, onion, chili, jalapeno, and garlic and cook 3-5 min. or until veggies just start to soften. Add spices and cook another 2 min. Turn heat to low and add in the shredded chicken and sour cream, only until the sour cream heats through, about 1-2 min. Turn off heat.

Heat the oven to 350 degrees. Coat a 9 x 13 pan with cooking spray or oil, then a thin layer of the enchilada sauce. Set aside 1/2 C of the cheese. Evenly divide the chicken mixture and remaining cheese between the 8 tortillas. Roll them tightly and place them side by side in the coated pan. Pour the remaining enchilada sauce over the wrapped tortillas making sure there are no dry areas. Sprinkle cheese down the center of the top and cover with aluminum foil. Bake for 30 min and then removed the foil. Bake another 5-10 min uncovered. (You can also make them the night before and leave them refrigerated.)