Andy's Chicken Enchilada's

3 Large, boneless/skinless chicken breasts (About a 1-lb Package)
Olive Oil
1/2 Large White/Yellow onion
2 cans of Diced Green Chiles
2 cans GREEN Chile Enchilada sauce *For some reason this can be hard to
find. Walmart is the first place to look*
Garlic *If using fresh about 4 cloves minced, from a jar use a LARGE heaping
Dessert spoon*
1 Pint Sour Cream
1 package *10-12ea* Large Flour Tortillas (large is good because it uses all
of the filler, fills the pan and you can cut them in half.)
3 cups shredded Mozzarella Cheese *1 Med bag of the pre shredded Kraft
stuff*
Dried, Minced onions (McCormick)* My Secret Ingredient for EVERYTHING*
Salt, Pepper and Garlic Powder

1. Place chicken breast in a 9x12 baking dish (Ceramic is GREAT for this)and
coat well with Olive oil on both sides. Its OK and desired to have a small
amount in the pan; season the meat with salt, pepper and garlic powder,
again on both sides and sprinkle with the dried onions.

2. Bake the chicken at 375 for about 25-30 minutes. The olive oil should
begin to glaze the dish and the chicken broth begins to coat the dish.
Remove the pan and let the chicken rest in the pan until cool enough to
handle *About 20 minutes*, this will finish off the cooking process of the
meat and also keep it moist and tender.

3. In the baking dish, shred the chicken into as small as you can get pieces
as possible. Mix it around in the dish to get the seasoning and leftover oil
etc. DO NOT WASH THE PAN YET you will need it!

4. Chop the Fresh onion and place in a large mixing bowl
5. Add the chicken
6. Add 1 Can Green Chiles
7. Add 3/4ish of the PINT of Sour Cream
8. Add 2 Cups (3/4 of bag) of the Shredded Mozzarella Cheese
9. Add the Fresh Garlic

10. Mix everything well. The chicken will break down a little more and
everything should become thick and slightly stiff.Too stiff add more sour
cream, too loose use more cheese!

11. Lay out a tortilla and place enough of the filling to make a roll about
1-1/2 inches thick. Don't worry about tucking the ends...They're Enchiladas,
NOT Burritos! After the first one, use your judgement to fill the rest and
utilize all of the filler and tortillas.
Place them into the pan as you roll them nice and snug. A 9x12 should take
all of the tortillas depending on how much you fill them.

12. Pour one can of the GREEN enchilada sauce over the tops of the
enchiladas coating all of them. Use enough of the second can to finish them
off. You should use at least half, but not all of the second can of sauce.
Sprinkle the remainder of the cheese and the second can of chiles over the
tops.

13. Place the pan into the oven, UNCOVERED at 375 and bake for about 30
minutes. Keep an eye on them. They are perfect when the edge of the
tortillas and some of the cheese is lightly golden.
As a Garnish you can use a little amount of shredded Cheddar cheese over the
enchiladas for color. April Likes Sliced/Diced Black olives as well.
Remove from the oven and give them a minute to rest (And Cool) they will be
very hot! Goes really well with Rice dishes, Green Bean Casserole, Refried
beans, Tacos. They are Really good with a FRESH Salsa over the top.
Enjoy,
Andy