Chicken and Goat Cheese Enchiladas

I made a nice rendition of enchiladas the other night (if I don’t say so myself), and thought I'd pass along the goodness.

Yields: About 4 enchiladas

Ingredients (use organic when possible):

1 lb. chicken breast
1 package corn or flour tortillas
15 oz. can enchilada sauce
Extra virgin olive oil
8 oz. goat cheese
1 yellow onion, diced
2 cloves garlic, finely chopped
6-8 green onions, chopped
1/2 cup cilantro, chopped
8 oz. sour cream
1 lime
1/4 teaspoon cumin
Pinch of salt

Preheat oven to 375F. Cut the chicken into thin, bite-sized strips (or you can shred it once it’s cooked). Cook the chicken in a skillet with a drizzle of olive oil, onion, garlic, cumin and a pinch of salt. Once just about cooked through (don’t overcook), add some canned enchilada sauce to the chicken and simmer for five minutes. While this is happening, you can lightly grease a casserole dish.

Spoon the chicken, a little sauce and globs of goat cheese into tortillas and roll closed. Top with enchilada sauce. Bake in a casserole dish at 375F for 20 minutes or until the tortillas have turned slightly golden. Remove from the oven and sprinkle goat cheese on top of the enchiladas. Finish in the oven for approximately five minutes.

While the enchiladas are cooking, you can make some Spanish rice (similar cook time). Top with cilantro, green onions (a must), and sour cream. I like to grate some lime zest into the sour cream, adding a squeeze of the juice as well.