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1
FILLING:
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2
Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
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3
Remove chicken from cooking liquid and let sit until it is cool enough to handle.
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4
Shred chicken and set aside.
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5
Saute chopped onion and poblano peppers in olive oil until soft.
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6
Add garlic and cook another couple of minutes.
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7
Add drained tomatoes and shredded chicken; stir to combine ingredients.
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8
Add salt and pepper to taste.
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9
Cover pan and reduce heat to low. Let simmer for at least an hour.
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10
SAUCE:
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11
In a large saucepan or deep skillet, saute chopped onion and red bell pepper in olive oil until soft.
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12
Add garlic and saute another couple of minutes.
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13
Place in blender with the cup of enchilada sauce and blend until pureed.
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14
Put the crushed tomatoes in the skillet and bring up to a boil.
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15
Cook for several minutes, stirring frequently, until liquid is slightly reduced.
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16
Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
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17
Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
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18
TORTILLAS:
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19
Shred the cheese and set aside.
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20
Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
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21
Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
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22
Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
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23
Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
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24
Repeat with the remaining tortillas, adding more oil to the skillet as needed.
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25
Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
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26
Cover pan with foil and bake at 350u00b0F for about 30 minutes.
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27
Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
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28
Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.
