Blue Corn Chicken and Cheese Enchiladas

1 lb. skinless and boneless chicken breast
1 tsp. garlic powder
Dash salt – optional
1 10 oz. package (12) blue corn tortillas or regualr white or yellow corn tortillas
3/4 C. grated reduced fat cheddar or Monterey Jack cheese
1 1/4 c. grated light or nonfat mozzarella cheese
1 medium yellow onion, chopped
4-5 green onion, thinly sliced
10 thinly sliced medium to large ripe olives – optional
1 recipe Sonoran Red Enchilada Sauce

1. Remove any visible fat from chicken breasts with sharp knife. In a medium
saucepan, bring 2 1/2 cups of water, garlic powder, and salt to a boil; add
chicken, cover pan and reduce heat to simmer for 18 to 20 minutes. Remove
chicken, setting aside to cool. Cover stock and set aside for enchilada sauce.

2. Prepare enchilada sauce following recipe and set aside. After chicken has
cooled, cut or shred into small pieces and set aside.

3. To assemble enchiladas; Preheat oven to 350 degrees. Pour 2 cups of
enchilada sauce into a 13 by 9-inch baking dish. Lightly spray a non-stick
skillet with cooking spray and heat on medium for 2-3 minutes. Cook each
tortilla 30-60 seconds per side or until soft. Stack and cover cooked tortillas
with a cloth towel to keep them from drying out. Do not overcook tortillas or
they will become tough. Lightly re-spray skilled every 3 or 4 tortillas.

4. Adding tortillas to baking dish one at a time, lightly coat both sides in
sauce. Place approximately 1/4 cup cheese one tablespoon chopped onion and 1/3
cup shredded chicken in center of tortilla and roll up. Repeat process
arranging enchiladas side by side, seam side down in baking dish. Add more
sauce to baking dish as needed to coat tortillas. When dish becomes full, dip
tortillas in a pan of sauce and assemble enchiladas on top of the others in
baking dish. Pour 1 1/2 to 2 cups of the remaining sauce over enchiladas,
spreading evenly. Cover with foil and bake 20-25 minutes or until sauce is

5. While enchiladas are baking; reheat sauce over medium, stirring frequently.
Remove foil from enchiladas, top enchiladas with a little more sauce, sprinkle
with remaining cheese and top with green onions. Return to oven and bake
uncovered 1-2 minutes.
Sonoran Red Enchilada Sauce
5 C. water or de-fatted chicken stock and water equaling 5 cups liquid
3 oz. tomato paste
1/2 C. unbleached or whole wheat flour
2-3 cloves fresh pressed or minced garlic
2 Tbsp. chicken base or bouillon
1/2 teaspoon salt
1 Tbsp. cinnamon
2 tsp. cumin
1 tsp. garlic powder
3-5 Tbsp. chile powder

1. Pour 3 cups cool or warm liquid into a 4-quart saucepan. Adding about a
third of the flour at a time, rapidly whisk flour into liquid until smooth.

2. Whisk remaining liquid and all remaining ingredients into slurry and cook
over medium heat, whisking frequently until sauce comes to a low boil and
begins to thicken. Reduce to low and continue cooking 10-15 minutes, whisking

3. Adjust seasonings if necessary and remove from heat. Cover sauce and set
aside until ready to use. As sauce cools it has a tendency to thicken and can
be thinned with a little water or stock.

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