Chicken Enchiladas
- You can roast your own chicken or buy one roasted at the grocery store.
- You can roast it in the CrockPot (my way) or in the oven
- You can make homemade sauce or buy it from the grocery store.
- You can use heavy cream or substitute half & half or even milk
- You can slice your own limes for the margaritas or use the leftovers from the Coronas.
Prep Time: 20 Cook Time: 15 min or 3 hrs & 15 min Servings: 6
There are two simple cheater's options on this recipe.
- Buy a roasted chicken from your grocery store as a sub for the chicken. (for 15 min total cook time)
Use a 16 oz jar of tomatillo (salsa verde) sauce in place of the ingredients 2-7
Shopping List: Amount: Prep Directions:
1 Chicken Breast 2 lb Shredded
2 Canola Oil 1 tbls
3 Tomatillos 1 lb
4 Onion 1 medium Chopped
5 Poblano Pepper 1 each Seeded, chopped
6 Garlic 2 cloves Chopped
7 Ground Cumin 3/4 tsp
8 Salt and Pepper
9 Heavy Cream 1 cup(s)
10 Diced Tomatoes 1 can(s) Drained
11 Monterrey Jack Cheese 1 1/2 cup(s)
12 6-inch Corn Tortillas 12 each
Directions:
- Roast the chicken in your preferred method. I make two 'snakes' out of aluminum foil . I use it as a rack and roast in my CrockPot for 3 hours on low
- Heat oven to 400° F.
- Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt.
- Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes.
- Transfer to a food processor, add the cream, and puree
- In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
- Warm the tortillas according to the package directions.
- Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish.
- Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
- Top with the remaining sauce and cheese.
- Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
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