You'll feel like you sold your soul after one bite of these feisty, fiery enchiladas. But don’t worry, you’ll be in good company. All us here at the Bay have succumbed too. Just chill some cerveza and settle in. Believe us, these suckers are worth it.

Ingredients:

• - 2 large boned chicken breasts
• - 1/2 cup diced mushrooms
• - 1/4 cup diced onions
• - 3/4 cups sour cream
• - 1/2 cup milk
• - 2 tbsp. (at least) Caribbean Condiment
• - 1 tsp. (at least) Iguana Red Pepper Sauce
• - 1 can green chilies
• - 1/4 cup sliced black olives
• - 2 cups shredded Monterey Jack and cheddar cheese (about 1 cup each)
• - 8 large flour tortillas

Directions:

Dice and saute two large chicken breasts with 1/2 cup diced mushrooms and 1/4 cup of diced onions ‘til browned. While chicken is browning, mix 3/4 cup sour cream and 1/2 cup milk and mix ‘til smooth. Add 2 tbsp. Caribbean Condiment, 1 tsp. Iguana Red Pepper Sauce and 1 can green chilies. Mix once again and set 1/2 aside.

Once chicken is browned, spread about two tbsp. of it evenly across tortilla, add a sprinkle of black olives, 1 tbsp. sauce and a handful of cheese. Roll tortilla and place in a deep oven-safe dish. Continue to roll tortillas ‘til all ingredients are used up. Then pour the rest of the sauce over the tortillas and sprinkle them with the rest of the shredded cheese.

Bake at 300 degrees F for 25 minutes. Makes approximately 8 enchiladas.

Suggested side dish: Beans cooked with Caribbean Condiment n' rice.