Enchiladas

This dish was a staple in our house growing up. We often ate it most during this time of year, Lent. Why you may ask? No meat on Fridays. Typically our family makes this dish with Tuna! Yep, you got it Tuna. My Nana would crack open that can of Tuna from the Sea and drain the water and serve it up. The best part was her telling me stories about when she worked in the Cannery. Yep, she canned Tuna! Go figure, huh. I thought it was pretty cool since it was the only out side job she ever had in her life and she could not quite speak English. Most of her life she spent taking care of her children and grandchildren. She has a rich heritage and life that had a lot to do with dancing, laughing, cooking, God, and yes canning Tuna!

I suppose this is where she learned to make Tuna enchiladas. Meat was expensive and tuna was cheap. So, on she went to make Tuna Enchiladas. In fact if you where to come to my Mom's house today this is what you would get if she as making the red sauce. I thought it strange when I moved out of the house and went to a restaurant to find chicken enchiladas. The only time we ever had chicken in enchiladas was if they where made with the green sauce (which by the way will be coming soon and you will have to sit down for that one as it is the best sauce you will ever eat on an enchilada!) Anyhow, my husband really dislikes fish so I do not often make tuna enchiladas at my house. Although my kids and I love them when my mom makes them!!! Here I give you the same recipe my Nana and mom use except I substituted the tuna for chicken, BUT you have to at least try it before you dismiss it. So make a few tuna ones on the side to at least try.






2 Boneless/skinless chicken breasts (or you can sub with Tuna like my Nana and Mom make it, 1 can tuna in WATER, drain and broken apart)
4 Green onion
20 corn tortillas (or how ever many you would like to make)
Monterrey Jack Cheese
2 Cans Tomato sauce unsalted
1/4 white onion
Chile Powered
Garlic powder
Chicken Bullion

1. Boil chicken with salt and pepper, a piece of celery & ½ an onion & chicken bullion (about 2 tsp)
2. Take out chicken when done and shred and salt and pepper lightly again
3. Dice green onions (set aside)
4. Shred Monterrey Jack Cheese (set aside)

Sauce:
Saute - ¼ white onion - In butter until translucent
Add
2 (14.5 oz) Cans of Tomatoes Sauce
2-3 teaspoons of chicken bullion (be careful not to put too much as it will make it salty)
A few shakes of chile powder
A few shakes of garlic salt

1. Let simmer for 15 minutes on medium low.
2. Fry corn tortillas in hot oil until flexible (about 9 seconds), stack on plate with paper towels to drain grease
3. While still warm , Dip tortillas in sauce
4. Add chicken, a little cheese and green onions and role up.
5. Pour rest of sauce on them and cover with cheese.
6. Bake for 20-30 minutes (covered with foil) in oven at 350 degrees.

• For some extra kick I like to garnish with Yellow and Serrano Chiles on top. Gives it a little spice and a little extra flavor. (garnish then bake)
• We eat this topped with shredded lettuce and tomato
  
• Also great with rice and beans and some sliced of avocado
• You can also make this dish the night before and just wait to stick it in the oven for the next day.
  

Here's to some good food!

Extra help:

This is the chili powder I use for everything.