So I have been on a kick for making my own sauces and so this weekend it was enchilada sauce. You could use canned if you like. One of the easiest recipes on here! You will need 2-3 large chicken breast, enchilada sauce(3 cups of home made or 2 small or 1 large can of store bought), 1 chicken bullion, about 5 large garlic cloves, 2 bay leafs, 1 medium onion( I used a walla walla), salt and pepper, olive oil, Flour tortillas and shredded chedder/colby mix cheese.. You will need one large baking dish that is greased with the olive oil. Chop the onion fine. Take a large pot and add 1 T of salt, 1 T pepper, garlic smooshed and roughly chopped, 1/2 c enchilada sauce and enough water to cover the chicken breast. Place on stove and boil untill cooked through. Remove from pot and let rest for 5-10 minutes. Shred the chicken and set aside. Take the pan and rub down with oil. Pour 1/2 c of enchilada sauce on bottom of the pan. Take tortilla and add about 1/3 c chicken on tortilla, add 1 T enchilada sauce, 1/4 c cheese. Roll and set in pan closest to one end. Repeat until pan is filled and they rest next to each other tightly. Pour remaining sauce over the rolled enchiladas and then sprinkle about 1 c of shredded cheese on top. Bake at 400 degrees for one half hour. Remove and serve with salsa and sour cream!
