Enchiladas Juanita con Pollo, Salsa Verde y Queso

I made these last night to use some thawed chicken breasts.

Enchiladas Juanita con Pollo, Salsa Verde y Queso

1 tbs butter

2 tbs olive oil

1 ½ pounds boneless skinless chicken breasts (about 3 average size)

2 c chicken stock, separated

1 medium onion, cut into ¼ “ dice

3 cloves garlic, minced

1 tsp cumin

1 tsp dried oregano

pinch of crushed red chile flakes

juice and zest of 2 small lemons (or 3 limes)

handful Italian parsley, chopped

3 c grated jack or cheddar cheese

8 taco-size flour tortillas

1 28-ounce can green enchilada sauce

In a large cast iron pan, heat 1 tbs olive oil and brown chicken on both sides. Add stock and bring to a boil. Reduce heat to low and simmer 30 minutes, or until stock has mostly evaporated. Cool, then shred the meat with two forks and set aside.

Melt 1 tbs butter with 1 tbs olive oil in the pan the chicken was cooked in. Add onions and saute until translucent. Add garlic and continue cooking for another couple of minutes. Add cumin, oregano and chile flakes, remaining stock and lemon juice and cook until liquid has evaporated. Remove from heat and stir in parsley and lemon zest.

Preheat oven to 350; grease or butter a 13” x 9” baking dish. In each tortilla place 1/8 of the chicken mixture and cheese. Roll up tightly and place in prepared baking dish. Pour enchilada sauce over all and sprinkle any leftover\additional grated cheese. Bake at 350 until salsa is bubbly and cheese is melted.

4 hearty servings.