Moolicious Chicken Enchiladas

It's great when chicken breasts are on sale and you stock up, but there's only so much bbqed chicken you can eat so here's a new and fool-proof way to use it up. Enjoy.
I made enough for two plus leftovers for lunches.
You'll need:

-2 chicken breasts, thinly sliced
-1/2 fennel bulb diced
-1/2 an onion diced
-1/2 tsp thyme, oregano, red pepper flakes
-3 cloves garlic minced
-liquids: 1/4 cup tomato juice and 1/4 cup water and juice from one lemon
-3 tomatoes diced
-3 scallions chopped
-handful of sliced green olives
-5-6 diced pepperoncini peppers
-5 regular sized tortillas
-topping to reserve: about 2 cups jalapeno havarti or cheddar and scallions.

Okay, step by step:
1. Heat your frying pan with oil and saute fennel, garlic and onion for two minutes, then add the chicken and season with salt, pepper and
herb mix.
2. Add liquids and bring to a simmer, put on low and cook, covered for about 5-7 minutes.
3. Remove from heat, add olives and pepperoncini and strain over a bowl, reserving the liquids for later.
4. Preheat oven to 375
5. With your fingers, shred the chicken into small bits and then spread each tortilla with the mixture and roll up, then place in your baking dish seam side down in a row.
6. Top with tomato and onion mix and pour the liquid over the top followed by a blanket of grated cheese.
7. Bake for about 30 minutes, top with green scallions and enjoy.


Moolicious