Grande Chicken Enchiladas

This recipe has been such a hit with so many people over the years, and I hope you enjoy it, too!

INGREDIENTS

1 lb Chicken Breast (Shredded)
3 Jalapenos (Diced, Seeds Optional)
2 Green Bell Peppers (Seeded, Diced)
1 Large Sweet Onion (Diced)
4 Cloves Garlic (Minced)
4-6 Cups Shredded Cheddar & Mozzarella Cheese Blend
12 oz Green Enchilada Sauce
4 Burrito Size Tortillas
1/2 TBSP Oregano
1/2 TBSP CIlantro
Sea Salt (To Taste)
Chives (Garnish)
Extra Light Olive Oil

DIRECTIONS

1. Preheat oven to 350 degrees farenheit. Prepare 9×13 baking dish by covering with aluminum foil and using a paper towel to lighlty coat the foil with olive oil to prevent sticking.
2. Boil and shred chicken. Season with salt, cilantro and oregano.

(Allow chicken to rest a couple of minutes as you work on step 3, and shred just before adding it to the pan. Shredding too early will let it dry out.)

3. Saute onion, green bell pepper, jalapenos, and garlic with olive oil in a large pan with deep sides until they begin to soften and become fragrant (2-3 minutes).
4. Add shredded chicken along with at least 6 oz of sauce. Mix well.
5. Place a tortilla in prepared dish, allowing some olive oil to lightly coat one side. Use a slotted spoon to add chicken mixture.

(I do a little over 2 spoonfuls but you can add more or less as desired).

Layer desired amount of cheese over mixture. Then tuck one side of the tortilla under the mixture and roll until other side is midway underneath. Repeat with remaining tortillas.

6. Coat the tops of enchiladas with remaining sauce except for ends, as they should be allowed to become crispy).
7. Bake for 30 minutes, adding a layer of desired amount of cheese at the 20 minute mark.
8. Garnish with chives and allow enchiladas to rest 15 minutes. Serve with your favorite hot sauce (I use jalapeno hot sauce) and sour cream.

*Note: Save any leftover cheese or chicken mixture to make little tacos for lunch, mix with some eggs for a spicy breakfast, etc.