2 chicken breasts
2 small onions, chopped
3 cloves garlic, minced
2 whole cloves
1 cup sour cream
1/4 cup black olives, chopped
2 cups grated Monterey Jack cheese
Vegetable oil for frying
8 corn tortillas
2 cups Green Chile Sauce
Chopped fresh lettuce and tomatoes, and sour cream for garnish
Preheat the oven to 350 degrees.
In a large pot, cover the chicken, ½ of the onions, garlic, and cloves with cold water. Bring to a boil, reduce the heat and simmer until tender, about 45 minutes. Remove the chicken. Strain and reserve the broth for use in the sauce. When the chicken is cool enough to handle, remove the skin and bones, and shred.
To assemble: Place a little of the sauce in the bottom of a baking dish. To soften the tortillas, pour the oil in a pan to a depth of about a 1/4-inch and heat until hot enough so that a drop of water in the oil will sputter. Dip a tortilla briefly in hot oil to soften, remove and drain. Next dip the tortilla in the sauce and place on the baking pan. Place some of the chicken down the center of the tortilla, top with some chopped onions, sour cream, olives, and cheese over the chicken, and roll. Ending with the flap side down in the pan.
Pour additional sauce over the enchiladas and bake for 5 to 10 minutes or until thoroughly heated.
Garnish with the lettuce and tomatoes, and top with a dollop of sour cream.
Servings |
4 |
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