Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas Ingredients:

Makes 16
Chicken Mix
2 Boneless Chicken Breasts
4 Boneless chicken thighs
1/2 Onion, chopped
1 can Corn
1 Chipotle Pepper
1 tbsp Chipotle Pepper Juice
2 Garlic Cloves, chopped
1 tsp Cumin
3 tbsp Olive Oil
1 Juice from Lime
Crock Pot Juice, all of it
Salt and Pepper to taste

1 pkg Corn Tortillas
1 Can Whole Green Chili’s
1 Can Enchilada Sauce, (Click HERE for Red & HERE for GREEN)

Garnish
1 cup Mild Cheddar Cheese
Fresh Cilantro, chopped
2 Green Onions, chopped scallions
1/2 cup Lettuce, chopped
Sour Cream, preference amount

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low.  Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl.  Set everything else aside.  When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later.  Finger pull or fork apart the Chicken into torn pieces and season with Cumin.  Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste.  Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top.  Add 1 Green Chili to the center and a 2 to 3 tbsp of Chicken Mix, then starting from the back back of the Tortilla, roll towards the front and lay each Enchilada down in a Baking Pan or Casserole Dish.  Repeat until it’s full.  Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese.  Bake at 350 degrees for 20 Minutes, then garnish and Serve!