Kerry Mand, Musa Publishing Financial Director, has swapped her desk for the stove to share her delicious recipe for enchiladas.
4 medium chicken breasts
1 box chicken broth
Freshly ground black pepper to taste
1 can green chile enchilada sauce
1 small can diced green chiles
¾ cup sour cream
½ tsp. ground cumin
Handful fresh cilantro, chopped
1 pound pepper jack cheese shredded
10 flour tortillas
Preheat oven to 350°F.
Pour the chicken stock into a medium saucepan. Add chicken. Top off with tap water to cover. Bring to a boil. Partially cover and simmer for 20 minutes. Allow chicken to cool uncovered in stock.
Shred chicken into a large bowl. Add ½ cup enchilada sauce, small handful of cheese, half the diced chiles, sour cream, cumin, and cilantro. Combine well.
Coat a 13x9 glass casserole dish with cooking spray.
Lay ¼ cup or so of mixture onto one end of a tortilla, then roll-up. Place in casserole rolled end down. Continue until you have filled all the tortillas.
Evenly pour remaining enchilada sauce over tortillas. Bake 30 minutes. Sprinkle remaining cheese across the top and bake 5 minutes or until cheese is melted.
Serve with a side of sour cream.