My creamier, totally non-authentic way to make easy enchiladas!
Hope you like them!!
1 tbs e.v.o.o.
5 cloves garlic
1 red onion
4-5 shredded chicken breasts*
2 cans enchilada sauce
(can alternate 1/2 & 1/2 with 1 can crushed tomatoes if preferred)
1/2 bar of cream cheese
1 bag mexican cheese
handful of green olives, sliced
1 c. red & green peppers, julienne
salt & pepper to taste
Sauté onions & garlic in e.v.o.o. until soft and slightly golden. Add shredded chicken, cream cheese and sauce. Add bell peppers (save a few for garnish) and simmer for 10 mins on med-high heat. Remove some of the excess sauce and spread onto serving platter, sprinkle some Mexican cheese on that sauce. Add green olives to pot (leave a few for garnish). Mix eggs with 1 c. of Mexican cheese. Turn heat to low, add cheese & egg mixture-stir until blended. Turn off heat and cover pot. Take flour tortillas and microwave for 30 sec to 1 min to soften. Put 3-4 tbs. of chicken mixture in each tortilla and fold. Place on serving platter. Repeat until all of the chicken mixture is used. Top folded tortillas with rest of Mexican cheese. Place extra green olives and red & green peppers on top for garnish. Microwave for 2 mins. Enjoy!
* I put the breasts in a large pot with water, salt, garlic powder & onion powder and boil for 20-25 mins.