Sylvie’s Enchiladas -Montana Style

Sylvie is a 17 year old gal from Montana that is living with us this winter to pursue her ski racing dreams.  In Montana she lives on a ranch run by her mother.  Sylvie is a tough girl and as the story goes the day after she was born she was strapped onto her mama’s back so her mother could return to work on the ranch.

Her enchiladas are not a fast recipe – they take about 2 hours from start to finish – but are worth every second.  You will love them – our household devoured 3 pans of them in 1 day.  It is also much more fun to make with a friend or family member.  They also freeze well and Sylvie’s family makes extra and sends them on hunting trips with her dad. A printable recipe is provided below for your convenience.

Ingredients:

• Corn Tortillas
• Mild Enchilada Sauce x 2 big cans
• Diced Green Chili’s – 1 can
• Mexican Style Cheese – or really any kind will work – you will want a lot of it
• Black Olives – 2 cans
• Cooking spray for casserole pans
• Oil for frying pans to cook the tortillas
• 1 to 2 rotisserie chickens depending on how many you want to make

Directions:

Step #1 Pluck all the chicken off the rotisserie chicken(s).  We used 2.  You can vary this on how many you want to make.  One Chicken will make 1 pan of Enchiladas – 2 Chickens will make 2 to 2.5.

– Warm the Enchilada Sauce on the stove while doing this and heat the oven to 350 degrees.

Step #2 After all the chicken in plucked pour some of the heated enchilada sauce over the chicken.  Mix it into the chicken with your hands.

Step #3 Add two handfuls of cheese and 1 can of green chilies and mix with your hands again.

Step #4 Start frying the corn tortillas on the stove with a little oil in the frying pan and flip them.

Step #5 Flip the tortilla in enchilada sauce so it is covered on both sides.  A pie pan works well to stage the sauce in.  Then add a spoonful of the chicken mix to the middle of the tortilla.

Step #6 Roll the tortilla up and place it in a casserole dish – repeat until dish is full.

Step #7 Drizzle Enchilada sauce over the tops of the rolled tortilla shells.

Step #8 Cover with shredded cheese and sprinkle sliced black olives over the top.

Step #9  Bake at 350 degrees for 30 minutes and serve with sour cream on the side.

It also pairs well with a cabbage and iceberg lettuce salad with a little cilantro – then just make a nice homemade dressing of oil, white vinegar, salt, pepper, Dijon mustard, dash of sugar, and garlic.  Yum!

Hope you enjoy this family favorite.

Until Next Time,

Alex Shorter

West Coast Shorter Wife