I get this magazine called “sunset” every month. It highlights travel, food, wine, and gardening in the west. They have a lot of recipes that I get inspiration from, but this time I pretty much stuck right to the recipe rules. I had some chicken that I desperately needed to cook because its time in my fridge was running out, so I grilled it, shredded it, and ran out to my local supermarket to get some fresh green anaheim chilis. This dish is quite quick and easy to make and the roasted chilis give this dish great fragrance and flavor. Not to mention that it is hard to go wrong with a meal that is topped with a heap of cheddar cheese.

Ingredients:

• 2 breasts of chicken- salt, pepper and oil, grilled and shredded
• corn tortillas
• 2 cups shredded cheddar cheese
• 3-4 Anaheim green chilis chopped
• 3 cups of chicken stock (1 for chili sauce, 2 to dip your tortillas in)
• 3 cloves of garlic, chopped
• shallot
• green onion (for sauce and garnish)
• 2 tblspn of olive oil
• 1 tblspn of butter

(the green onions and shallots were my small addition)

I served the enchiladas with guacamole (avocado, lime, garlic, salt and pepper).