- 4 cups chicken stock
- 4 boneless, skinless chicken breasts (or equivalent ~20 oz meat), cut into strips
- 1 jalapeno pepper
- 1 clove garlic
- 16 oz. hot salsa
- 1 cup shredded cheddar
- 1/2 cup shredded monterey jack
- 1/2 cup chopped fresh cilantro
- ~2 oz canned sliced black olives, drained
- 16 oz traditional enchilada sauce
- 28 oz medium green chile enchilada sauce
- hot sauce
- cayenne pepper
- cooking spray
- 8 6" corn tortillas
Heat oven to 425 degC.
If using raw chicken: In a medium pot, boil stock, chicken, jalapeno and garlic for 15 minutes or until chicken is cooked through. Strain chicken and run cold water over it .
Shred chicken into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup monterey jack, cilantro and olives; set aside.
In a large pot over medium heat, combine enchilada sauces and add hot sauce and cayenne to taste. Stir until simmering. Set aside.
Coat an 11"x13" casserole pan with nonstick spray. Warm tortillas in oven or microwave and place small handfuls of cheese mixture and chicken in the center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining cup monterey jack.
Bake 20 minutes. Serve with remaining sauce on the side.