
Perhaps I can't claim a recipe that I took out of an issue of Self as my own, so I'll give credit where credit is due: Jessica Alba can make a mean dish of enchiladas. Since my issue of Self from July 2005 goes missing for large spans of time, I'm putting my favorite recipe ever here for posterity:
Ingredients:
4 cups chicken stock
4 boneless, skinless chicken breasts
1 jalapeno pepper
1 clove garlic
1 jar (12 oz) salsa
1 cup shredded lowfat cheddar
1/2 cup shredded monterey jack
1/2 cup chopped fresh cilantro
1 can sliced black olives
1 can (16 oz) traidtional enchilada sauce
1 can (16 oz) green chile enchilada sauce
Mexican hot sauce
Cayenne pepper
8 corn torillas at least 6 inches across
Now these are the ingredients recommended by Miss Alba, but I am pretty free with my amounts and prefer flour tortillas over corn.
Preheat oven to 425. In a medium pot, combine stock, chicken, jalapeno, and garlic. Boil 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a seperate 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 Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11 x 13 casserole dish with nonstick spray. Microwave tortillas for 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixures. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bak 20 minutes. I recommend adding a little sour cream when serving.