Chicken cheese enchiladas

To counteract the gluttony of New Year's Eve, Steve and I decided to make chicken enchiladas on Saturday night.

Now, these enchiladas definitely did not help me get to the "eat healthy" part of my 2011 goals. But I figured it was the weekend, and every goal starts on Monday. Right?

Right.

So chicken enchiladas. I was feeling lazy and decided not to make the enchilada sauce (my grandmother would probably scold me if she knew - I'm not telling), so I bought a can at the store. Sorry Grandma. I didn't want to go on a tomatillo hunt all over Arlington.

I will say that these are not supposed to be as good as my grandmother's enchiladas. No enchiladas are! But, in a pinch (aka when you're craving Mexican food), they're pretty good! I will also say that there are no pictures because, well, BlackBerry just can't make ooey gooey cheesey enchiladas look delicious.

Here's what you need for the enchiladas:

2 chicken breasts
1/3 cup sour cream
2 cups shredded cheese (the kind is up to you)
1 jalapeno, deseeded and chopped
chicken stock
6-8 tortillas (I used flour this time - corn is better! Flour tortillas make HUGE enchiladas.)
1 large can enchilada sauce

Heat a large pan on the stove at medium heat. Season chicken breast with salt and pepper, then drop them in the pan. Let them cook until they are almost done, then turn the heat down to low and add chicken stock. Steve used about a cup and a half or so...you just need enough to almost cover the chicken breasts. Cover and let it simmer for 20 minutes or so. Remove the chicken from the pan and shred. Steve added the leftover stock from the pan to the shredded chicken for extra juiciness.

Combine shredded chicken, 1 cup of cheese (add more if you like), sour cream and the chopped jalapeno in a mixing bowl.

If you're using flour tortillas, you probably don't need to warm them. Corn tortillas break easily, so warm them in the microwave for a few seconds before you roll the enchiladas. Spoon about 1/4 to 1/3 of a cup of the mixture into the tortilla and roll. Place in a 13x9 pan (seam down). Once you've filled your 13x9 (I only squeezed 7 enchiladas in mine), pour the enchilada sauce over the enchiladas and sprinkle with the leftover cheese.

Bake for 20 minutes.

Enjoy!