Chicken Enchiladas Supremos

• 3 Chicken Breasts
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 2 Medium Yellow Onions
• 2 Anaheim Chile
• 1 1/2 teaspoons Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 4 ounces Cream Cheese
• 1/2 Cup Sour Cream
• 12 Flour Tortillas
• ~28 ounces Canned Enchilada Sauce
• 1-2 Cups Cheese – Grated

Directions

Cook and cube the chicken breasts. For maximum flavor, cook the chicken on an outdoor grill.

Meanwhile, heat olive oil and butter in a medium saute pan. Slice onions into thin strips and add to pan and saute over medium heat until onions are carmelized (they will develop a caramel color and loose almost half of their volume).

In the mean time, over a flame or under the broiler, roast the chiles on each side until the skin is blackened and blistered. Transfer the chiles to a brown paper sack and roll down the top. Allow the chiles to steam for five minutes in the sack. After five minutes, remove the chiles and carefuly peel off the skin. Cut off the top and cut a slit down the side; scrape out the seeds and pith then dice the chiles.

In a bowl, combine chicken, onions and chiles. Add the seasonings, cream cheese, and sour cream and mix until combined well.

To assemble enchiladas, pour some of the enchilada sauce into a plate and dip each side of a tortilla in the sauce. Spoon the filling into the center of the tortilla and roll it up. Place, seam side down, in a baking dish. Once all enchiladas are in the pan, top with remaining sauce.

Bake at 350 ° for 15 minutes. Add grated cheese to the top and return to the oven for 5-10 minutes longer, until the cheese is melted.

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