Chicken and Chile Enchiladas |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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From Southwest Slow Cooker. This recipe makes use of the slow cooker to cook the filling. Then use your regular oven to finish the dish. Ingredients:
1 medium yellow onion, chopped |
3 garlic cloves, chopped |
1 poblano chile, seeded and chopped |
3 boneless skinless chicken breasts |
2 green chilies, roasted and chopped (or use canned) |
1 tablespoon dried oregano |
1 teaspoon cayenne |
32 ounces green enchilada sauce |
1 cup light sour cream |
2 medium tomatoes, chopped |
2 cups shredded monterey jack cheese |
12 (6 inch) corn tortillas |
Directions:
1. Place onion, garlic, poblano, chicken, green chiles, oregano and cayenne in the slow cooker. Pour 1 cup of the enchilada sauce over the top. Turn the chicken so it is all coated with the sauce.
2. Cover and cook on low for 5-6 hours.
3. When chicken is done, remove from slow cooker and shred using two forks. Set aside.
4. Preheat oven to 350 degrees.
5. SPray a 9 x 13 pan with cooking spray.
6. In a large bowl, combine the remaining ingredients from the slow cooker, the remaining enchilada sauce, the sour cream and the chopped tomatoes. Stir to blend.
7. Dip one tortilla at a time in the mixture. Fill with 1 T. shredded chicken and 1/2 T. shredded cheese. Roll and place in the pan. Repeat with the remaining tortillas.
8. Evenly spread the remaining enchilada mixture over the top of the tortillas. Sprinkle remaining cheese over the top.
9. Bake for 20 to 30 minutes or until heated through.
10. Serve warm.
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