This recipe is Chris's own. A couple of friends have recently asked for it, so here it is! This recipe is in a large enough quantity to feed 12 hungry firefighters. You might want to reduce it if you are cooking for less, otherwise they make GREAT leftovers!
Ingredients:
3 pounds boneless/skinless chicken breasts
3- Tbsp of crushed red peppers
3- Tbsp of garlic powder
1- 7oz can of diced green chilies (drained)
1- 7oz can of chipotle chilies (chopped)
1- brown onion (chopped)
1- bunch of cilantro (chopped)
1- bunch of green onions (chopped)
1- yellow bell pepper, green will work too (chopped)
3- 28oz cans of GREEN enchilada sauce
1- 10.5oz can of cream of mushroom soup
30 pack of fiesta size flower tortillas (a size larger than soft taco size)
6 cub bag of shredded cheese
1- 2oz can of sliced olives
Bring a pot of water to a boil. Add chicken, crushed red pepper and garlic powder to the water. Boil until cooked, no longer pink in the middle (about 20 min).
While chicken is cooking, mix onion, green onion, cilantro, bell pepper, diced green chilies in a large bowl. Add chipotle chilies, 1-2 for mild heat, 3-4 for medium heat or 5-6 for hot. Mix all of the ingredients in the bowl.
Once cooked, shred the chicken. This works best in a food processer using the cheese grater, however you can also do it with 2 forks if you are too cheap to replace the broken food processer like at Station 1. Mix the chicken in the bowl with the vegetables.
In a pie dish, or shallow bowl, mix 1 can of enchilada sauce and 2/3 of the cream of mushroom soup until well blended (use a whisk, it helps). Set up your assembly line, this works best if start with the tortillas and the enchilada sauce mix on one side, a cutting board in front of you, the chicken mix bowl and the cheese (in a bowl) at the back of the cutting board and a baking dish to put them in on the other side.
Using the remaining enchilada sauce, pour enough in the bottom of the baking dish to have a thin even coat along the bottom (1 cup at the most). Take a tortilla and place it flat in the sauce/soup mix to coat one side of the tortilla, place it coated side up on the cutting board. Put a small hand full of the chicken mix on the tortilla and sprinkle with cheese. Roll the enchilada and place it in the pan. Once the pan is full (8 or so in a rectangle baking dish) place a light coat of the regular enchilada sauce over the enchiladas, not a lot, just enough to keep them from drying out. Sprinkle the top with cheese and olives and anything else you want to make it look pretty. Place in the oven preheated to 375 F and bake for 30 min.
Serves 11-12
