Chicken-Kalamata Enchiladas

2 T minced garlic
6 chicken thighs, deskinned and cubed
olive oil
dash of smoked paprika
dash of ground cumin
freshly ground sea salt
freshly ground pepper
1 C chopped bok choy
1/2 C pitted kalamata olives
2 C shredded cheese (I had a medium cheddar)

In a large flat-bottom pan, saute the garlic in olive oil until it browns slightly. Add chicken and cook through. Fold in the bok choy and olives. Season with spices, salt, and pepper to taste. Set aside.

Homemade Enchilada Sauce

2 t cornstarch

dash of smoked paprika

1 C tomato sauce

1 C organic beef broth

1 t ground cumin

1 T minced garlic

Mix all of the wet ingredients in a small saucepan. Whisk in the cornstarch until there are no more lumps. Bring to a simmer and cook until desired consistency. Set aside.

Preheat the oven to 350 degrees.

To assemble, lay two corn tortillas in a cutting board, or plate, overlapping at one edge - to make a "longer" wrapper. Lay shredded cheese and chicken mixture in the center of the two tortillas and roll them - as tightly as you can! - into a cylinder. Place it in your baking dish.

Roll as many as you can with the ingredients that you have. When you dish is packed, spoon sauce over the top. If the liquid doesn't reach halfway up the dish, fill it with water, or chicken broth. Cover the top with the rest of your cheese. Cover with foil.

Bake for 35-40 minutes - until the sauce is bubbling and the cheese is melted. Uncover and let cool for a few moments before serving. I served these with a side of pico de gallo. Spicy deliciousness!

*Note: these photos are from a different enchilada session, but the recipe is new.*