Chicken Enchiladas

Prep Time: one hour

Crockpot Time: 10 hours

Stove top time: 1 – 3 hours

Music Selection: Los Del Rio – Macarena

Funny story about our chicken enchiladas. I decided to try making these in my crockpot on a Friday. I rolled them all up, made my own enchilada sauce, baked them, took them out of the oven and at that exact moment, my 17 YO & 19 YO sons walked in with 5 hungry friends…. Needless to say, I always double this recipe now… I like to make a lot as these freeze well, before baking, but after baking, you can freeze them and microwave them for lunch a few days or weeks later! 

Ingredients:

1 large onion, sliced thinly

2 Tbsp olive oil

½ cup chicken broth

12 chicken thighs, no skin, no bones

1 tsp ground cumin

¼ cup chopped fresh cilantro

4 cups grated Monterey jack cheese

Salt/pepper

8 – 10 large tortillas (flour/corn are best)

2 cups enchilada sauce (bought or home made)

Toppings: red onion, fresh cilantro, hot sauce, sour cream ,diced tomatoes, guacamole

Crockpot Version

In crockpot, place olive oil, onion, chicken, cumin and chicken broth. You may need to add a little water, as you want the chicken to be moist, so make sure it is in tight. Cover and turn on low for 8 – 10 hours. When done, take a fork or potato masher and shred the chicken. Strain out the liquid, then add in the salt/pepper, cilantro and 3 cups of cheese, mix well.

Stop Top Version

In large pot, place olive oil, onion, chicken, cumin and chicken broth. You may need to add a little water, as you want the chicken to be moist, so make sure it is in tight. Cover and cook for at least one hour, longer if you have the time. When done, take a fork or potato masher and shred the chicken. Strain out the liquid, then add in the salt/pepper, cilantro andcheese, mix well.

To Make Enchiladas – either version:

Place about ½ cup of chicken mixture on lower ¼ of a tortilla and wrap tightly.

Option 1: place filled tortilla on a plate, ladle on some enchilada sauce and top with cheese. Then microwave for about one minute until hot. Cover with toppings.

Option 2: In large rectangular casserole dish, put about ½ cup of enchilada sauce on the bottom. Place 8 rolled and filled enchiladas in casserole. Top with remaining enchilada sauce. Then cover in cheese. Place in pre-heated 350 deg F oven for about 30 minutes. Serve with toppings.

Freezer option: I like to wrap each filled enchilada in saran wrap, then place a number of them in a ziplock and freeze them. When ready to eat, thaw them and cook as per one of the above methods!

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