Chicken Enchiladas

Around our house, we cook all the time. Our kitchen is the social zone of the house. I can guarantee that any time of the year, you can come over to our house and it doesn't take long before everybody is in the kitchen laughing and having fun. Over the weekend, we made chicken enchiladas and they were fabulous! Yes, I did shamelessly steal the recipe from my dad's blog. You can also go to his blog and read more about us!

Chicken Enchiladas

Ingredients:

•  4 chicken breasts
•  2 cans chicken broth (14 oz)
•  2 cans black olives (6 oz)
•  mozzarella cheese (1 lb)
•  cheddar cheese (1 lb)
•  cornstarch (2 Tbsp)
•  2 cans enchilada sauce (29 oz, we use mild)
•  ground sweet chocolate (Ghirardelli)
•  flour tortillas (about 20)
•  pot of cooked rice

Directions:

1. Trim the chicken breasts and brown lightly in a large dutch oven with vegetable oil.
2. Simmer chicken with one can of broth until cooked. Do not over cook.
3. Remove chicken breasts from pot, reserving liquid.
4. Chop or shred chicken meat.
5. Add second can of chicken broth to reserved liquid.
6. Thicken broth and juices into gravy with 2 Tablespoons cornstarch mixed into about 1/2 cup water.

Filling (fills about 5 tortillas):

•  1 cup rice
•  1 cup enchilada sauce
•  4 teaspoons ground sweet chocolate
•  1-1/2 cup chopped cooked chicken
•  1/4 cup chicken / cornstarch gravy
•  1 cup cheese (mozzarella / cheddar blend)
•  1/4 cup sliced black olives

Topping Sauce (covers one pan):

•  1 cup enchilada sauce
•  1/2 cup chicken / cornstarch gravy
•  1/4 cup sliced black olives
•  1 cup shredded mozzarella
•  1/2 cup shredded cheddar

Spoon filling into cooked flour tortillas. Roll closed and place into baking dish seam down. Top with sauce mixture. Cover with foil and bake at 350 F until hot, about 25 minutes. You can uncover during the last 5 minutes to reduce the moisture and brown the cheese. This should make enough to fill three 9×13 glass baking dishes.