- 12 ounces salsa
- 2 boneless skinless chicken breast halves (7-8 oz. each)
- 8 corn tortillas
- 2 cups Monterey Jack cheese, grated
- 1/4 c. canola or extra virgin olive oil
- Sour cream, for topping
- Guacamole, for topping
Mix oil and 1/4 cup Salsa to make the marinade. Place the 2 chicken breast halves in a bowl or plastic bag with the marinade and cover. Marinate for 4 to 6 hours or overnight.
Grill the chicken breasts until fully cooked (170° F internal temperature). Remove from grill and let cool. (This process can be done up to 2 days in advance.)
Preheat oven to 350° F.
Fill a sauté pan half full of water and bring to simmer for steaming tortillas.
Pour 4 to 6 ounces salsa into a pie pan or casserole dish. Slice the chicken breast into thin strips. Using tongs, dip the tortillas one at time into the water (a very quick dunk to make them malleable for rolling). Then dip the tortilla into the salsa to coat. Place strips of chicken and Monterey Jack cheese on the tortilla; roll it up. Pick with a toothpick to hold in place.
When completed, pour remaining salsa from “coating bowl” over the enchiladas, sprinkle with cheese and bake until warmed through, approximately 20 minutes.
To serve, remove toothpicks; place 2 enchiladas on a plate. Spoon fresh salsa over the top of the enchiladas. Garnish with a dollop of sour cream and guacamole and a sprinkling of black olives.
Serve with refried beans, black beans and Mexican rice.