Chicken Enchiladas


Bring 2 quarts of water with three chicken bullion cubes dissolved into it to a boil. When at a rolling boil, add three chicken breasts and cover with a tightly fitting lid and leave to boil for 20 minutes.

While the chicken is cooking, slice two yellow onions and toss with two tablespoons of extra virgin olive oil. Place in a pan over low-medium heat. You’re caramelizing them, so it’ll take a bit of time. When they are soft and translucent, add a tablespoon of white sugar and allow to finish caramelizing.

After 20 minutes, remove the chicken from heat and allow to cool slightly. When still warm, use a stand mixer fitted with the paddle attachment to shred the chicken. You can also use shredded rotisserie chicken if raw chicken is not your jam. You will, however, need to shred the rotisserie chicken by hand.

Once you have shredded chicken and caramelized onions, mix together with 3/4 cup crushed flamin’ hot Cheetos or Funyons, 2 tablespoons whipped cream cheese, 2 cups Mexican cheese blend (or pepper jack cheese). This is your enchilada filling.

Open a large can of green enchilada sauce. Maybe I’ll work up to making my own green enchilada sauce, but Okinawa is many miles from the ingredients I need to try! Pour a light layer on the bottom of a glass 8×13″ pan.

Steam flour tortillas to make them a bit more pliable, or rub a bit of water on the tortilla and heat in the microwave for a few seconds to make it pliable. Fill with about 1/3 cup of the filling, fold up the top and bottom of the tortilla, then roll closed. Place seam-side down into the sauce already in your pan. Repeat until your pan is full. Pour the remainder of the green enchilada sauce over the tops of the enchiladas to help keep the tortilla from drying out. Sprinkle a couple handfuls of cheese over the enchiladas, then top with additional crushed flamin’ hot Cheetos or Funyons.

Bake at 350 degrees for approximately 20 minutes or until cheese on top has browned lightly.

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