Everyone should like enchiladas. Literally, everyone. No questions asked, if you say you don’t like enchiladas, then I will make you the best enchiladas, you won’t be able to stop talking about them. That is how good these enchiladas are, gracefully throw a large serving onto a plate and it will be gobbled up in minutes. All you’ll hear is the sound of forks, mmmm sounds and then “can I have seconds, please?”

The secret to making enchiladas delicious are the spices and making sure it’s nice and moist. I have two amazing enchilada recipes. This one and also an all vegetable enchilada, which I’ll probably post in a month or so. The vegetable enchiladas literally take me a whole day to make. They aren’t easy but they are amazing, so it’s all worth it. These chicken enchiladas are easy to make and it’s actually fairly quick, for anyone other than myself. It takes me twice as long to cook/bake because I’m always taking pictures, stopping, setting up a display, moving things around for better lighting etc. So if you’re not doing that, then these are going to be simple!

Lately when I’ve been cooking/baking, I’ve come to realize I need someone to help take pictures. There are times where I have both my hands cutting or mixing things and I REALLY want to take a picture. I always see the perfect picture opportunity when I have both my hands dirty and working. I also wish I had 4 arms, that would help. But I have another problem, which I wonder could be fixed. You see I’m left handed and my camera is designed to be used for the right hand. So when I’m in the kitchen and I grab my camera to take a picture (for example I was holding the enchilada in the right hand). I couldn’t take the picture with my left hand, I had to move the enchilada to my other hand and take the picture. Even how I set things up, it’s all set up as if a left handed person did it (well I am, so…) But you see, it takes more time trying to take pictures as if a right handed person took them. I wonder if they make cameras for left handed people? Or they just expect them to adjust, it’s not that much of a problem. Just a lot of fixing and moving things around. Gosh, how do left handed people possibly live?? I’m going to replace my left hand with a right hand, that way I’ll have two right hands and I’ll be able to do anything! What a great idea.

Anyways, this is what I made for my little dinner party I had on Sunday. I was busy all day, from making the dessert, dinner, setting the table, and trying to make everything perfect. I also had a little helper for part of it.

And later I found her in the chair looking out the window. So cute!

Lets move on to the recipe:

INGREDIENTS: Makes 8 servings 

4 organic free range chicken breasts

1 clove of garlic

1 organic yellow onion

1 1/2 cups organic sour cream

2 (16oz) jars of organic red enchilada sauce

2 (6oz) bags organic cheese (I used 1 bag of grated mozzarella, 1 bag italian blend)

8 organic gluten free tortillas (I used Rudi’s)

1 teaspoon fresh thyme leaves

1/2 teaspoon ground oregano

1 teaspoon ground cumin

1/2 teaspoon sea salt

pepper to taste

DIRECTIONS:

1) Preheat the oven to 350 degrees. Grill the chicken and season with salt, pepper and italian seasoning (my favorite seasoning). After the chicken is cooked, transfer to a bowl and cover with foil.

2) Chop up the onion and garlic, then transfer to a pan and saute. Add all the spices and herbs. A little trick to chopping an onion: cut it in half (after peeling the skin off) take one of the halves and place it flat side down. Carefully cutting 1/4 inch lengthwise, leaving about 1/4 inch not cut on one end. Then cut horizontally making chopped size onions. By doing this it allows the onion to stay together while chopping. Okay this is hard to explain, luckily I took a picture.

3) Now take your chicken and shred it by using two forks. Add it to the onion mixture and mix everything up. Then transfer everything into a big bowl and mix in the sour cream. It’s easier using your (clean) hands.

4) Grease a 9X12 baking dish with a little olive oil and pour the enchilada sauce in, covering the bottom completely.

5) Then add 3/4 cup of the chicken mixture to the tortillas, sprinkle on cheese and pour a little enchilada sauce inside. Line them up in the pan (seam side down) and sprinkle the rest of the cheese and sauce on top. Bake for 30-35 minutes or until warm and the top is brown.

Mmmm, serve with a mixed green salad drizzled with olive oil and balsamic vinegar. Enjoy the deliciousness!