You Must Try This Recipe!

this is my sister in law, Katherine's Enchelada recipe. She is from the Dominican Republic and makes absolutely dreamy food! your knees will buckle when you try this!

Katherine’s Scrumptious Enchiladas

Ingredients:

3 thawed chicken breasts

1 lime

Goya Adobo Seasoning (or other Chicken Season, adobo is highly suggested)

¾ c. Evaporated milk

4 cloves of garlic, mashed in mortar and pestle

2 cubes chicken bullion

½ can tomato sauce

¼ red onion, finely chopped

olive oil

6 flour tortillas, cut in half

sliced olives

shredded sharp cheddar cheese

1 c. Red enchilada sauce

Fillet Chicken Breasts in half, to make thinner, place in a bowl and squeeze all the lime juice over them. Then sprinkle with a good amount of adobo chicken seasoning. Set aside.

In a medium/large frying pan, pour a small amount of olive oil to grease. Then pour in the evaporated milk, garlic and 1 crushed bullion cube. Let simmer, while stirring, on medium approximately 5 min. Pour into bowl and set aside.

Clean the Pan and place chicken Breasts. Cook on Medium approximately 4 minutes on each side or until white throughout. Remove and set aside.

Clean pan and add a small amount of olive oil. Then add tomato sauce, onion and 1 chicken bullion cube. Let simmer 5 minutes.

While waiting, shred/ pull apart the chicken breast with your fingers into small pieces. When tomato mixture is complete, add shredded chicken, evaporated milk mixture, and olives. Let simmer a few minutes.

Take ½ tortilla and place on your hand, fill with approximately ¼ cup or more chicken mixture. Then Roll and place in baking pan. Continue to fill tortillas until chicken is gone. (this recipe makes approximately 10). After all tortillas are filled pour the enchilada sauce over the top, then sprinkle with cheese. Put it in the oven until cheese is melted. Or I prepare it ahead and warm it up later in the oven.

Serve with rice and vegetables or serve with lettuce, tomato and sour cream.