Chicken Enchiladas

So, today is our 2nd wedding anniversary!  YAY!  I was going to write up a big post about our second year of marriage but, I kind of just did that in the card I left on Mr. Schwartz's car seat.  I'll just say that I'm beyond blessed to have the husband I do, the life we live and the future that awaits us.  Mr. Schwartz is my heart, my rock and my best friend.  I love him more every.single.day.  

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.  

While the onions are cooking, cut two chicken breasts into strips and season with salt and pepper.

Also, mince one clove of garlic.

Toss the chicken into the pan and season with salt and pepper.  Cook until it is no longer pink.  This should only take a few minutes.

Add the garlic and give it a toss.

And a heaping spoonful of green chilies.

Sprinkle cumin all over the chicken

Along with a dash or Mexican oregano leaves

Your chicken will look something like this, golden brown and delicious!  Seasoned to perfection if I do say so myself.  At this point, this chicken would also make FAB tacos.

But we are making enchiladas here!  So, take a few pieces of the chicken and line them up on a tortilla that you have warmed.  I warm mine up in the microwave for about 30 seconds.  It makes them much easier to roll.

Place the rolled tortillas seam side down in a baking pan that has been sprayed with cooking spray.

Pour over your favorite enchilada sauce.

And sprinkle with cheese.  Into a 375 degree oven for about 30 minutes.   Then, I put the broiler on for about 3 minutes and watched very carefully....

For reals.  Check out that CHEESE!

Serve with lettuce and Spanish Rice.

You guys, these are so good.

The perfect meal...  Happy Anniversary Baby!

Chicken Enchiladas 

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.

Enjoy!

Recipe by: Mrs. Schwartz