CHICKEN ENCHILADAS with FRESH PEACH SALSA

CHICKEN  ENCHILADAS with FRESH PEACH SALSA
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This is now my hubbies number one favorite dinner option.   If he had his way breakfast would be Avocado chocolate chip cookies, meatballs and spaghetti for lunch and enchiladas for dinner.    So here we go.
INGREDIENTS:
2 cans of tomato paste
1 16oz can Stewed tomatoes
3 garlic cloves
2 teaspoons cinnamon
2 teaspoon thyme
3 cups stock or broth. Or water is fine.
A batch of Homemade tortillas.  Store bought is fine.
                 
                   TORTILLAS (full recipe)
 2 to 3 cups of cooked chicken
A bag of pre shredded cheddar cheese.
1 16oz can of olives.  I forgot to buy them
1 Recipe for  FRESH PICKED PEACH SALSA 
1 9x12 inch glass dish.

METHOD OF PREPARATION:

FIRST:  Put both tomato paste, stewed tomatoes, spice and two cups of broth, stock or water into a pot. Use a nut meg grater to grade the garlic into it.  Turn to medium high and cook until the

the tomato past absorbs the liquid. As soon as it start to spit and bubble turn it down to low and add the third cup of liquid and mix in.   This will cook on low for the whole duration of the preparation of the meal.  Stir occasionally. 








Make tortillas. 

You will need a 9 x 12 inch glass dish. Put it this way if it's oven safe and any shape it will work.  I use my glass apple pie dish some times.  And if you have two small dishes don't let that hold you back, make two batches.  Use what ever you got. 

CHICKEN!  

Dice if you want. You don't have to.  But it make it easier to spread out.

Take your cold chicken place it in small pan add a 1/2 cup of liquid turn to medium high and cover. As soon as you see steam form on the lid turn off.   Tomato sauce is bubbling away below.   It is ok to turn it off for a while then turn it back on.  

 Tortillas.  13 of them.

Cut the tortillas into stripes. This make it easier to layer them.
But cut them as you need them.

Ladle a good amount of tomato sauce on the bottom of the glass dish.

Layer the tortillas, no rhyme or reason.

Sprinkle the chicken over the tortillas.  More or less your choice.

Sprinkle the cheese next.  This is also where you would add the olives.

Next add the salsa.   Now my hubby who was suppose to save the salsa for dinner, had a salsa attack, so I was only able to add it to two layer instead of four. 

Cover all this with more tomato sauce. 

Repeat.  I did four layers. 

After the four layers were done I toped with more cheese.   Put in the oven at 425 for 15 minutes or less, or until the cheese is melted.

Whalla   This is not going to last long.   But at least now I get to have a bite. 

However if you want to make a smaller porportion.  Just stack the tortillas on top of each other and make it the same way. 





Have fun making and eating.   :)