I'll admit I took a short cut - I used a can of enchilada sauce. But in my defense, I did marinate and grill chicken for the filling and bake it all by myself, so I think it counts.
These turned out so amazing that I plan to make them more often. The leftovers held up well all week, and the layers of flavor just continued to mingle and work together. I served up Mexican rice and slow-cooked black beans, which really took this whole meal to another level.
Chicken Enchiladas Recipe
4 boneless, skinless chicken breasts
3 Tablespoons barbecue rub (I used some from my parents' favorite joint in Texas, Smoky Mo's)
3 Tablespoons olive oil
1 24-count package of flour tortillas
1 can green chilis
1 can black beans, drained and rinsed
1 can sliced olives, drained
1/2 can of fire-roasted tomatoes
1 cup diced green pepper
1 can red enchilada sauce
1 cup taco cheese
1 bunch cilantro, chopped
Marinate the chicken overnight, then grilled until cooked through. I used a thermometer on the grill and cooked them until the internal temperature was 160.
Place the chilis, beans, tomatoes, green pepper and olives in a bowl. Chop the chicken finely. I used a little hand chopper thing, but you can dice or shred it all the same. Add to the bowl and mix.
To assemble, microwave the tortillas for 20 seconds to make them more pliable. Place 1/2 to 3/4 of a cup of the filling on the tortilla on the edge closest to you. Roll, and place seams side down in a dish. Repeat, packing the tortillas closely to one another to keep them all cozy. Top with the sauce, then the cheese.
Bake at 350 degrees until the cheese is melted, about 20 minutes. Top with the chopped cilantro and serve with guacamole, sour cream, rice and beans.