We surprised my Uncle Dennis for his birthday with a Mexican dinner. He is a big fan of food and now my mom's enchiladas. I wasn't able to get a hold of my mom before I needed to make them, so I had to rely on the countless times I watched her when I was growing up. Here they are step-by-step:
Step 1:
Brine chicken breasts overnight in a cayenne, cumin,
21 Season Salute (from Trader Joe's), salt, & sugar solution
Step 2:
Cook on low in the crock-pot for 8 hours in half the brine & then water to cover the chicken. Once cooked & cooled shred all of the chicken.
Step 3:
Add the enchilada sauce (I used 1/2 a can of red & hot), cheese (I used 2-3 cups mexican mix), and green chilis (I used 1 small mild can)
Step 4:
Warm the corn tortillas, dip them in the other half of enchilada sauce, spoon in chicken mixture, roll & place in pan.
Step 5:
Cover in leftover enchilada sauce, cover in 1.5 cups shredded cheese,
& sprinkle with sliced black olives.
Step 6:
Heat through until cheese on top is melted to your liking.
We spent the rest of the day walking around their beautiful property & Mexican train (fitting for our meal). It was a great day with family.
This is Madrina
Happy Birthday!
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