Chicken and Green Enchiladas

Evidently we aren't the only household that acquires problems! Our friends Gomez and Scott are without Internet and cable this week so Gomez has found refuge over at our house. But empty handed he is not, whether he brings candy, angry birds or a treat for Lucy, he is a welcomed house guest. I whipped up something tonight that started as an experiment but wound up being pretty tasty and he and Matt were my guinea pigs!

Cook Time: 45 Minutes
Yields: 3 Servings and lunch for Tomorrow


INGREDIENTS:

• 3 Boneless/ Skinless Chicken Breasts (Cut into Bite sized pieces)
• 1 Onion (Dicedl)
• 2 Cloves Garlic (Minced)
• 1 Stalk of Celery (Diced)
• 1 Bell Pepper (Diced)
• 1 Bunch Asparagus (cut in 1 inch pieces)
• 1/2 Cup Salsa
• 1/4 Cup White Cheese (pepper jack is best)
• 3 TBSP EVOO
• Salt and Pepper to Taste
• 1 TBSP Crushed Red Peppers
• 1 1/2 TSP Oregano
• Corn Tortillas
• 2 TSP Flour
• 1/2 Cup Sour Cream

PREPARATION:

Preheat oven to 350 degrees.

You will need half of the vegetables for the enchilada's filling and the other half for the cheese sauce, so divide and reserve half for the sauce. Saute one half in 2 TBSP of EVOO for about 5 minutes or until transparent, add half the oregano and pepper flakes to mixture.  Salt and Pepper the Chicken and add to pot, brown for about 10 minutes or until cooked throughout. Remove using a slotted spoon and reserve until later.

While the chicken is cooking, wrap corn tortillas in foil and warm in the oven. Take the other half of the veggies, oregano and red pepper flakes and put into a food processor and mince.

Whisk flour into some cold water (about 2 TBSP) and add to the chicken juice stirring constantly until thickened. Add the minced vegetables to the pot and simmer for 3-5 minutes. Add salsa, sour cream, and cheese stirring in a figure 8 until well blended and cheese is melted.  Put lid on pot and keep warm until ready to use, if sauce is too thick you can add water or chicken broth until desired consistency.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down.  Pour Hot sauce over enchiladas and place in the oven for about 25 minutes or until mixture starts to bubble and tortillas brown on edges.

TO SERVE:

We put 2-3 Enchiladas on a plate and served with white rice with any remaining cheese sauce on top.  MMmmmm!!!

SOME HELPFUL TIPS:

• Mix the white rice with any remaining sauce prior to serving and let cook for a few minutes.
• Make sure tortillas don't get too soft or else they will tear, if they are not hot enough then they will tear (it is a tricky task so if you have a secret...do share)!
• If you prefer shredded chicken you can use precooked rotisserie chicken from the grocery store.