{"id":1929,"date":"2014-11-22T18:03:37","date_gmt":"2014-11-23T01:03:37","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1929"},"modified":"2020-11-09T02:47:31","modified_gmt":"2020-11-09T09:47:31","slug":"chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/chicken-enchiladas\/","title":{"rendered":"Chicken Enchiladas"},"content":{"rendered":"

\"Chicken<\/a><\/p>\n

The BEST Chicken Enchiladas<\/h2>\n

If there’s anything in this world that I know well, it’s Mexican food and these Chicken Enchilada’s are spot on.\u00a0 I picked up this recipe several years ago and it’s been one of my favorite ways to make enchiladas.\u00a0 Plus, I’m a big chicken fan and I’ll take this recipe, hands down, over any beef enchilada recipe you’ve got.\u00a0 That is, unless you’re using my Barbacoa recipe<\/a>.<\/p>\n

Chicken Enchiladas Ingredients:<\/h3>\n

Makes 16
\nChicken Mix<\/strong><\/span>
\n2 Boneless Chicken Breasts
\n4 Boneless chicken thighs
\n1\/2 Onion, chopped
\n1 can Corn
\n1 Chipotle Pepper
\n1 tbsp Chipotle Pepper Juice
\n2 Garlic Cloves, chopped
\n1 tsp Cumin
\n3 tbsp Olive Oil
\n1 Juice from Lime
\nCrock Pot Juice, all of it
\nSalt and Pepper to taste<\/p>\n

1 pkg Corn Tortillas
\n1 Can Whole Green Chili’s
\n1 Can Enchilada Sauce, (Click HERE for Red<\/a> & HERE for GREEN<\/a>)<\/p>\n

Garnish<\/span>
\n<\/strong>1 cup Mild Cheddar Cheese
\nFresh Cilantro, chopped
\n2 Green Onions, chopped scallions
\n1\/2 cup Lettuce, chopped
\nSour Cream, preference amount<\/p>\n

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low. \u00a0Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl. \u00a0Set everything else aside. \u00a0When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later. \u00a0Finger pull or fork apart the Chicken into torn pieces and season with Cumin. \u00a0Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste. \u00a0Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.<\/p>\n

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top. \u00a0Add 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. \u00a0Repeat until it’s full. \u00a0Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese. \u00a0Bake at 350 degrees for 20 Minutes, then garnish and Serve!<\/p>\n

Be sure to watch the short video tutorial and I’ll show you exactly how to make these amazing Chicken Enchiladas.<\/p>\n