Chicken Enchiladas

Another recipe that I absolutely love.  This one is a little better suited to cooler days than a hot summer afternoon, but I’ve had it in both and it’s very, very good in either.

1 lb Chicken (boned thighs or breasts will work just fine) cut in stir fry sized pieces
4-6 large (10-12”) tortillas
3 tbsp dry oregano
1 medium onion (I prefer white, but yellow works just fine too)
350 grams of grated mozzarella cheese
1 bottle taco sauce (approximately 215 ml)
hot peppers to taste. Pickled jalapenos or canned smoked chipotles work very well.

Sweat onions in a frying pan at medium high heat until they are translucent.  Add the meat to the frying pan.  Add the oregano making sure to get the meat evenly covered.  When the meat is fully cooked remove the frying pan from heat and let the ingredients cool.

Put a light coat of the taco sauce (only use about 10% of the sauce) on the bottom of an oven safe dish. Place some of the ingredients from the frying pan onto a tortilla. Add hot peppers to the tortilla. Roll the tortilla into a burrito style package and place in the oven dish. Once all the ingredients from the frying pan have been wrapped in tortillas and placed in the oven dish side by side, cover the tops of them with the remaining taco sauce. Put the grated mozzarella on top of the taco sauce.

Put the dish in a pre-heated oven at (350 degrees) for 20 minutes. At the end switch the oven to the broil setting and prop the oven door open for approximately 5 minutes or until the cheese has sufficiently colored.

Remove the dish from the oven and serve 2 to 3 people.