This Extraordinary Journey Called Life . . .: Rolled Chicken Enchiladas

This is one of my all time favorite mexican dinners to make. It is super easy and oh so yummy. Rolled chicken enchiladas is where it is at.

You need a can of enchilada sauce, fresh garlic, flour tortillas, shredded mozzarella, and diced chicken breast.

Chop up a good amount of garlic.

Heat a medium saute pan over medium high heat, swirl a little olive oil into the pan, and add the diced chicken.

Add the chopped garlic, salt, and freshly ground black pepper.

Open the can of enchilada sauce, make sure to stir it thoroughly.

While the chicken is cooking, pour a little of the enchilada sauce (about 1/3 of the can) into the bottom of a casserole dish. This is to coat the bottom and prevent the tortillas from sticking.

You want to cook the chicken until there is just a little pink left.

At this point you want to pour in 1/3 of the enchilada sauce into the saute pan.

Stir to incorporate the sauce with the chicken and let the chicken finish cooking while the sauce thickens. I usually add a little flour, depending on the consistency of the sauce.

When the chicken is done and the sauce has thickened nicely, it's time to start rolling! One at a time, start with a flour tortilla, add shredded mozzarella, scoop some of the chicken mixture, and roll it on up.

Place each rolled tortilla seam side down until you are done rolling...then pour the remaining 1/3 of the enchilada sauce over the top, and finished with more shredded mozzarella.