You might be thinking, what do enchiladas have to do with anniversaries and let's get to the good stuff, right? Well, I'm pretty sure Mr. Schwartz loves enchiladas as much as he loves me. He is a huge fan of all Mexican food and I thought enchiladas were fitting. And these, THESE enchiladas, are the best I have ever made. Hands down. Shall we?
Start by finely dicing an onion and popping it into a skillet with a little butter. Let the onions cook for about 4 minutes or until they start to get translucent and a little brown around the edges.
Also, mince one clove of garlic.
1 medium onion, chopped
1 tablespoon butter or a drizzle of canola oil
2 chicken breasts, cut into thin strips
Salt and pepper, for seasoning
1 clove of garlic
1 large heaping spoonful of diced green chillies
1/4 teaspoon of cumin
1/8 teaspoon (or a few dashes) Mexican oregano
8 small flour tortillas
1 small can of enchilada sauce (red or green will work)
1 1/2 cups of pepper jack cheese
Lettuce and Spanish rice for serving
Preheat a large skillet on medium high heat. Add the butter and onion. Cook the onion for about 4 minutes or until it starts to become translucent. Add the chicken to the skillet and season liberally with salt and pepper. Cook until no longer pink, this should take about 5 minutes. Add the garlic to the pan and toss, along with the green chillies. Cook for about a minute or so. Remove from the heat.
Preheat the oven to 375 degrees.
Warm the tortillas in the microwave for about 30 seconds so they are pliable. In the center of one of the tortillas, add a few strips of chicken, roll tightly and place in a 9x13 baking dish that has been sprayed with cooking spray. Repeat with the remaining 7 tortillas and chicken. Pour your favorite enchilada sauce over the tortillas and sprinkle with cheese.
Place in the oven (once is it preheated) and bake for about 30 minutes. If you would like, turn the oven to broil and broil for about 2-3 minutes but watch closely.
Serve with Spanish rice and lettuce. And beans, if you are into that sort of thing.
Recipe by: Mrs. Schwartz