Awesome Ro-Tel Chicken Enchiladas

All I can say is it’s a good thing today is Tuesday. It’s also Butterscotch Brownie Day. Great for me, not so much for Hubby who is not a fan of Butterscotch. I like to suck on Butterscotch Candies and drizzle butterscotch over ice cream. A Butterscotch Brownie deserved it’s own special day.

Marriage is a union built on compromise. Hubby loves sardines in a mustard sauce on crackers. The very thought is revolting to me. So when he does have his snack, we agree he’ll be in another room of the house with a can of air freshener nearby. I love Foie Gras. While you can no longer order Foie Gras as an appetizer here in State Run California, when we could, I always made sure there was something equally special on the menu that Hubby would enjoy.

Oh, and in case you want to know – in California it is illegal to force feed birds for the purpose of enlarging the bird’s liver (which is what creates Foie Gras in the first place). Originally, not only did the state impose a ban on the production of Foie Gras, but also the import and sale of it. Now restaurants are allowed to give it away, but not sell it. However; I can order Foie Gras for my own personal consumption at home, thereby importing it, so it’s illegal but not illegal. Anyone can buy Foie Gras from out-of-state retailers, you just can’t sell it in California. I do enjoy the taste of Foie Gras, I’m just not wild about how it came to be.

Wow – off subject again. Compromise – that’s where I was going. Hubby and I tend to like many of the same things, but sometimes the finishing touches aren’t the same. Take Enchiladas. The majority of the time, I make them all the same and forgo the black olives. But every now and again, I want that Taco-Bell Style Enchilada. Okay, I don’t know if Taco Bell came up with Black Olives on an Enchilada, but the first time I every saw enchiladas served that way was from Taco Bell. So for me, black olives on enchiladas is a nostalgic thing. To compromise, I leave the finishing touches as an individual thing. That way Kiddo is happy, Hubby isn’t picking off the stuff he doesn’t like, and I can take a trip down memory lane.

Oh, and one more thing – originally this recipe called for a Rotisserie Chicken from your favorite deli counter. So much easier when using shredded chicken to let the deli do the cooking, then you do the shredding. Sure, a Rotisserie Chicken might cost a bit more than buying a raw chicken, but it’s only a few dollars more and a whole lot easier. Yeah, that was right up until the deli started charging upwards of $12.00 for that same chicken I use to pick up for less than $5.00. I’m not sure if the price increase is tied to the rising cost of chickens, rising wages of deli workers or the insane cost of energy. Maybe it’s a combination of all those reasons. All I know is I’m not paying $7.00 more for convenience. Not what I can do it myself. And have better control over things like quality and flavor.

Ro-Tel Chicken Enchiladas
1 Garlic Cove, minced
1/4 cup Cilantro, snipped
2 boneless Chicken Breasts
1 (10 oz) can Fire-Roasted Ro-Tel Tomatoes
3 tablespoons Taco Seasoning
2 tablespoons Chicken Stock or Water
6 Fajita Size Flour Tortillas
1-1/2 cups shredded Mexican Cheese Blend, divided
Optional Spicy Pepper Seasoning, to taste
1 cup Red Enchilada Sauce or as desired

Spray a 13-inch by 9-inch casserole dish with cooking spray, set dish aside. Peel and finely mince garlic, set aside. Snip cilantro, set aside.

Heat a skillet over medium-high heat. Spray with cooking spray as the skillet warms. Brown chicken about 3 minutes or so on each side. Place browned chicken breasts in the bottom of a pressure cooker.

In a bowl, mix together the minced garlic, Ro-Tel tomatoes with juices, taco seasoning and snipped cilantro. Pour tomato mixture over the chicken. Add a few tablespoons liquid (such as chicken stock) to prime the pot. Lock lid in place, pressure cook on HIGH for 20 minutes. Let pressure release naturally for 5 minutes, then release any remaining pressure. Remove chicken, shred meat using the 2 fork method. Return chicken to the cooker and mix in all the cooking juices. Set aside.

Warm tortillas just enough to make pliable. Divide chicken mixture evenly between the tortillas. Top chicken with about a tablespoon of shredded cheese, then roll tightly. Place seam-side-down in the prepared casserole dish.

Pour or ladle enchilada sauce over the chicken enchiladas. Scatter remaining cheese over the top. Bake in the heated oven for about 15 minutes.

Optional Finishing Touches
2 Green Onions, sliced
1/2 cup sliced Black Olives
1/2 cup Mild or Hot Salsa
1/2 cup Sour Cream

While the enchiladas bake, clean and slice green onions. Drain black olives. Have salsa and sour cream as desired for serving.

When ready, garnish as desired with green onions, black olives, salsa and sour cream. Serve with Refried Beans or Mexican Rice and plenty of Margaritas

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Let all Your works, O Lord, praise You: and let Your Saints bless You