Green Chili Chicken Enchiladas
Enchilada Filling
Ingredients
3 Boneless, Skinless Chicken Breasts
16oz Roasted Salsa Verde
8 oz Canned Diced Green Chilies
1/2 cup Chopped Cilantro
1/2 Tablespoon Cumin
1/2 Tablespoon Black Pepper
1 Teaspoon Salt
Juice from 1 Lime
Method
Combine all ingredients in a crockpot.
Place chicken in the crockpot.
Cook on high for 3-4 hours.
Shred chicken in the juices.
Cook down ~1 hour until juices render
Enchilada Sauce
Ingredients:
15 oz jar Salsa Verde
4 oz of Canned Green Chilies
¼ bunch of Cilantro
Optional: 1 Jalapeño
Method:
Blend the salsa verde, green chilies and cilantro. Add a Jalapeño for extra spice if desired.
Assembling the Enchiladas
Ingredients
20 Corn Tortillas
Shredded Chicken Filling (prepared from previous steps)
Enchilada Topping Sauce (prepared from previous steps)
½ Yellow Onion, minced
8 oz Munster Cheese (shredded)
Corn/Vegetable Oil
Method
Preheat the oven to 375°F (190°C).
In a dry skillet over medium heat, lightly toast each corn tortilla for about 10-15 seconds on each side until pliable. This step adds flavor and helps prevent the tortillas from becoming too soggy.
Lay out the toasted tortillas on a clean surface.
Spoon a generous portion of the shredded chicken filling onto each tortilla.
Roll up the tortillas tightly and place them seam-side down in a greased casserole dish.
Once all the tortillas are filled and arranged in the casserole dish, pour the enchilada sauce evenly over them.
Sprinkle a generous amount of shredded cheese on top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove from the oven and let it cool for a few minutes before serving.
Serve hot, and don’t forget to tag us! @RRKGourmet #Rubbers
