Chicken Enchiladas

Chicken Enchiladas! Well, sort of. I made this into more of a Chicken Enchilada Stew. Whoo! Yummy! Who wouldn't like a little cheesy goodness for St. Patty's Day?

I really messed around with this recipe from Eating, Etc. because 1) I was hungry 2) It was already late and I wanted to eat 3) I was hungry and 4) When I'm hungry I'm irritable and cranky.

So, if your looking for an easy, quick Mexican/enchilada recipe, it don't get much easier than this. And really...cheese and sour cream? Sign me up!

New Mexican Chicken Enchiladas adapted from Eating, Etc.

1T olive oil

1lb boneless skinless chicken breasts, chopped in bite-sized pieces

1/4tsp salt

1/4tsp black pepper

1/4tsp cayenne pepper

1T olive oil

1 chopped onion, coarsely chopped

3 green onions, chopped

1 green pepper, chopped

1 7oz can chopped green chiles

1 clove fresh minced garlic

1/2tsp salt

1/2tsp ground black pepper

1 tsp oregano

1/4tsp cayenne pepper

1 c sour cream

2-1/2c grated colby cheddar-jack cheese

white corn tortillas

In medium skillet, over medium heat, sauté chicken in olive oil, with salt, black & cayenne peppers.

In a large skillet, over medium heat, sauté onion, green onions, green pepper, green chiles, garlic, salt, black pepper, oregano, & cayenne pepper.

Reduce heat to low and stir in sour cream & the cheese until cheese is melted & well-mixed.

Add chicken and mix well.

In medium skillet coated with olive oil, over medium low heat, warm tortillas on both sides until softened.

Place tortilla in a bowl and top with chicken and cheese mixture.