Shredded Chicken Filling for Enchiladas
- 4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
- 1 4-ounce can diced green chile peppers
- 1/2 cup chopped onion (1 medium)
- 5 cloves garlic, minced
- 1 tablespoon dried oregano, crushed
- 1/2 teaspoon cayenne pepper
- 1 10-ounce can enchilada sauce or make your own = 10 oz in total
- 8 totillas
Preparation time 15mins
Cooking time 120mins
ln a 3 1/2- or 4-quart slow cooker, combine chicken, chile peppers, onion, garlic, oregano, and cayenne pepper. Pour canned enchilada sauce over chicken mixture, coating the chicken. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove chicken from slow cooker, reserving cooking liquid. When chicken is cool, use forks to pull chicken apart into shreds. Place shredded chicken in a serving bowl. Stir in enough of the reserved cooking liquid to moisten. If desired, use remaining cooking liquid to make Chile Enchilada Sauce
To assemble: Pre-heat oven to 350F
In the center of each tortillas place about 1/3 cup filling, then carefully roll up the filled tortilla. Place sauce, enchiladas, and cheese in a 3-quart rectangular baking dish. Bake enchiladas, covered, in a 350F oven about 25 minutes or until heated through. Uncover and cook another 5 minutes for browning cheese.
CHILE ENCHILADA SAUCE
In a bowl, combine two 10-ounce cans enchilada sauce and 1/4 cup reserved cooking liquid from Shredded Chicken Filling 1/4 cup vegetable broth. Stir in one 4-ounce can diced green chile peppers. Spread 1/2 cup sauce in a 3-quart rectangular baking dish. Add enchiladas and top with remaining sauce. Cover; bake in a 350°F oven until heated through. Sprinkle enchiladas with l/2 cup cheese; bake, uncovered, for 5 minutes more or until cheese is melted or Cotija cheese, if using, is softened and lightly browned. Makes 8 servings.