Chicken enchiladas

This week I became very familiar with my oven. I've always stayed clear of recipes that required baking, but I prepared a casserole, hot dish, baked dessert (apple crisp) and now enchiladas. Each one of them were "experimental," meaning I didn't use a recipe at all, and I freely chose the oven I for every one of them. I must admit, I did very well.

One of the most memorable meals that I ever prepared was for my female athletes. In fact, one of the ladies frequently tells me how much she liked the chicken enchiladas from that night. Tonight I blew the old enchiladas "out of the water." These chicken enchiladas were the best I've ever had.

In one tablespoon of olive oil, I cooked the chicken breasts. I added garlic pepper seasoning. While the chicken was cooking on the stove, I sauteed an onion and four cloves of garlic (in olive oil). When the onions were translucent, I added a small can of diced chiles.

I put the vegetables in a large mixing bowl, chopped the chicken and added it to the bowl. For the enchilada stuffing, I mixed the vegetables and chicken with sour cream and cheese. I also added a little Mexican rice. I rolled the stuffing inside large flour tortillas.

I sprayed a baking dish with Pam, set the enchiladas side-by-side and poured a bottle of Trader Joe's Enchilada Sauce over the top and sprinkled with cheese. I baked them for 15 minutes at 350-degrees. The stuffing was already cooked, so when the cheese was melted and the tortillas were slightly crisp, I took them out of the oven. I served them with Mexican rice.

I wish our ladies would have been here for this meal because they would've been speechless (which is nearly impossible for these girls). Actually, the more I think about it, speechless is an adjective that doesn't go well with this food. I'm sure they would have showered me with praise and talked about these enchiladas for years. That's how good they were.

Ingredients:
2 tablespoons olive oil, divided
3 skinless boneless chicken breasts
1 onion, chopped
4 cloves garlic, chopped
1 small can diced chiles
6 flour tortilla shells
1 bottle Trader Joe's Enchilada Sauce
6 ounces cheddar cheese
4 ounces mozzarella cheese
2 ounces light sour cream

Music: Haricharan & Harris Jeyaraj - Oyaayiye Yaayiye
Weather: 35-degrees