Enticing Enchilada Bake

Having grown up in a tiny little town, the restaurant choices were pretty slim.  With that being said, the ones we did have were out of this world (and still are).  I still crave Elizabeth's Pizza like there is no tomorrow, especially on my drives home.  Another one-of-a-kind, delicious spot is Mi Ranchito (and it's sidekick across town, El Ranchito).  Oh, man, those restaurants were so perfect.  I remember going to Mi Ranchito while in high school, driving myself there with friends in my white Jeep, ordering a taco salad and a diet Coke, and truly thinking that life could not get any better at that very moment. 

This recipe is something I created recently for a co-worker who gave birth to a precious little daughter.  I was planning to bring she and her husband some dinner, and so, of course, I made 2 dishes - one for them and one for us!

I used my memories of delicious Mi Ranchito to help guide me with this recipe.  It is simple, sassy, and satiating.  You will love it!  Enjoy!

Enticing Enchilada Bake
Recipe: my own

Ingredients (serves 4):
3 boneless, skinless chicken breasts
8 flour tortillas
1 medium white onion, chopped
2-3 scallions (green onions), chopped
1 generous, overflowing cup shredded monterey jack cheese
1 generous, overflowing cup shredded pepper jack cheese
One 12 oz. jar red enchilada sauce
1 can diced tomatoes
dash of milk
S & P
crushed red pepper flakes (optional)
cilantro (optional)
black olives (optional)

The Process:
Preheat oven to 375 degrees.  Dress chicken with a touch of olive oil, salt, and pepper.  Bake chicken breasts, lightly covered, for approx. 25-30 minutes or until cooked through.  Set chicken aside, and let cool.

Chop the white onion, and add it to a pan set at medium-high heat with a bit of olive oil.  Cook the onion until opaque, stirring occasionally, 5-6 minutes.  Add a touch of S & P to the onion, and remove from the stove top.

Once the chicken has cooled, begin to shred each piece with a fork, or pull apart with your hands.  Add the shredded chicken to a bowl, along with your cooked onion and your freshly chopped scallions.  Add 1/2 cup monterey jack cheese and 1/2 cup pepper jack cheese to the bowl.  Add a dash of milk.  Stir to incorporate the chicken, onions, cheese, and milk.  The milk just acts as a binder.  Sprinkle in a dash of red pepper flakes if desired to 'up' the heat factor. 

Mix the enchilada sauce and the diced tomatoes together in a bowl.  Pour about a quarter of the enchilada-tomato sauce into a baking dish.  Spread with a spatula so that the bottom of the dish has a nice foundation.  Now, it's time to build your enchiladas!

One by one, grab a flour tortilla, and scoop 2-3 spoonfuls of the chicken mixture into the center of the tortilla.  Fold the small sides first, and then fold the long sides, like you are making a burrito.  I definitely had a few "oops tortillas" before I mastered the technique.  Flip upside down (carefully), and place in the dish.  Repeat until all tortillas are in the dish, snuggled up together comfortably.
   
Top the tortillas with the remainder of the enchilada-tomato sauce.  Add the rest of the shredded cheese.  Finish with a drizzle of extra virgin olive oil on top (this helps to create a golden-brown crust).
 
Reduce the oven temp to 350 degrees.  Place the Enticing Enchilada Bake into the oven for approximately 20-30 minutes, uncovered.  You can set the oven to Broil for the last few minutes (keep your eye on it, though), so that the top gets beautifully brown and bubbly.

When plating your enchiladas, add a few sliced black olives and a touch of cilantro, if desired.  This adds incredible freshness, so I recommend it! If you are not a fan of cilantro, Italian parsley or a small handful of freshly chopped green onions would be just as good. 

The enchilada sauce mixed with the tomatoes creates a beautiful blend of savory spice and tantalizing texture.  The chicken and onion mixture contributes a simple savory flavor.  The blend of a mild cheese and a peppery cheese is a home run.  
 

Bon Appétit!