Ann's Chicken and Cheese Enchiladas

When I cooked for the Niepolds this was Anna's most requested Mexican dish. It also happens to be Norah's as well. It takes a minute to assemble them, but it is worth it. It also makes enough for leftovers the next night so one less night of cooking. 

Ingredients:

2 large chicken breasts

Cumin, chili powder, cayenne to taste

1 small/medium vidalia onion-roughly chopped

8 oz. block sharp cheddar

8 oz block Monterey Jack 

2 packages medium/fajita size flour tortillas (8-10) 

2-3 cans Enchilada sauce (I like red)***

Toppings:

Green onions, chopped tomatoes, diced avocado, cilantro, sour cream, guacamole, salsa, lime wedges, hot sauce

Directions:

1. Pre-heat oven to 350 degrees
2. Take a fork and shred package of raw chicken 
3. Sprinkle chicken with chili powder, cumin, and pinch of cayenne to taste. You can also add a few dashes of your favorite hot sauce if your people like it spicy
4. Sauté chicken in oil of choice over medium/medium high heat until cooked through. Set aside
5. Use food processor to shred cheddar and Monterey Jack cheeses. Combine cheeses in medium size bowl and set aside.(take out about 1/2-1 cup of cheese to sprinkle on top just before baking)
6. Sauté onion in oil over medium heat until browned/carmelized
7. Transfer to food processor and pulse until mashed
8. Add mashed onion to main bowl of shredded cheese and mix

To assemble:

1. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
2. Coat the bottom of a 13 by 9-inch pan with a ladle of enchilada sauce. (have an extra pan ready - they may not all fit in one pan)
3. Line up your ingredients in order for quicker assembly: plate of warmed tortilla shells, shallow bowl of enchilada sauce, bowl of shredded cheese mixed with mashed caramelized onions, bowl of shredded cooked chicken, small bowl of cheese to sprinkle on top. 
4. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. (I use tongs and dip both sides)
5. Spoon row of cheese/onion mixture down center of each tortilla. Sprinkle chicken over the cheese.
6. Fold over filling, place the enchiladas seam side down in baking pan.
7. Drizzle with remaining enchilada sauce and sprinkling of cheese.
8. Bake at 350 for about 20-25 minutes

***If your family likes things spicy - add hot sauce to the enchilada sauce. If not, leave it mild.

Enjoy!!

Notes:

Sorry for all the, "to tastes." This is truly my own recipe so I don't measure anything. Add the amount of spice you think your family will like. Do not use pre-shredded cheese. It doesn't melt as well. Serve with tortilla chips, Mexican street corn, simple green salad and/or yellow rice. You can make them ahead and bake them when ready to eat. They also freeze beautifully! If you use the par-freeze method, you can freeze them individually and pull them out one at a time to re-heat.