Chicken Enchiladas

3 Chicken Breasts (boneless/skinless)

1-1/2 cups Mojo Criollo*

1 cup Yellow Onion (diced)

4 Cloves Garlic (diced)

1 tsp Coriander (ground)

2 tbs Butter

4 oz Green Chilis (can)

1 tsp Black Pepper

8 oz Sour Cream

2 cups Monterrey Jack Cheese (shredded)

3 tbs Flour

2 cups Chicken Stock

Flour Tortillas

*See photo at bottom.

(1.) Marinate chicken breasts in Mojo Criollo for at least an hour (better if 4-6 hours). Grill chicken (over Mesquite if possible) or cook in non-stick skillet. Once cooled, chop into small pieces (2.) Mix flour with sour cream and set aside. Combine onions, garlic, coriander and butter in a non-stick skillet and saute until onions are transparent. (3.) Add chicken stock, one cup of cheese and sour cream/flour mixture and heat until bubbly with all cheese melted thoroughly. (4.) Mix 2 cups of sauce with chopped chicken. Roll into tortillas and place in baking dish. (5.) Take remaining sauce and pour over rolled tortillas. Cover baking dish with tinfoil and place in pre-heated 350˚F oven for 25 minutes. (6.) Remove tinfoil (carefully) and cover top with remaining cheese. Return to oven uncovered and heat until cheese is melted and slightly browned. Serve with diced tomato, onion and black olives (or whatever you like... see photo below).

Happy Cinco De Mayo!