Chicken Enchiladas

This recipe has been passed down in my family and was a childhood favorite of both mine and my sister.  My mom’s just taste the best!  But I have adopted my own version and tweak it every time I make it based on my mood, how much spice I want and if I have the time to slow cook the chicken.

**I brought some of this to my chef at our restaurant, he is from Mexico and asked if it was Chilaquilas because I guess technically it’s not traditional enchiladas since I don’t roll the tortillas.  But whatever that’s what we call this dish in my family.

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Ingredients

1 and 1/2 lb chicken breast
1 jar of you favorite salsa
1 packet taco seasoning
1 large packet corn tortillas
2 cans rotel
1 can cream of chicken
1 can cream of mushroom
1 can diced green chilies
2 tsp cumin
salt and pepper
1 and 1/2 packages shredded mexican cheese

**NOTE: I cook the chicken in a crock-pot on low all day. This is a great chicken recipe not just to put in enchilads but for lots of yummy dishes or just by itself. Serve over chips, add to salads, serve with a couple of great sides, etc….**

Directions:
Put chicken breast in a large crock-pot, pour jar of salsa over the top of chicken, add packet of taco seasoning. Set crock-pot to low if you have the time and slow cook all day. If you are shorter on time the chicken is still good in this dish if you cook on high for 3-4 hours.  (If you don’t have time to slow cook the chicken you can roast it, grill it, boil it, etc) and then dice into cubes.
When the chicken is done it will fall apart easily. Take two forks and gently pull the chicken apart shredding it, it will absorb most of the juices when you do this
Heat Oven to 375 degrees
In a large bowl mix together chicken and all other ingredients except for the tortillas and cheese. Spray a 9 x 13 in baking dish with nonstick spray. Smear a small amount of the mixture on the bottom of the pan. Layer tortillas on top of the mixture (overlapping or tearing in half as needed to cover the whole pan) add a layer of chicken mixture, top with 1/3 of the cheese. Layer tortillas again, mixture, cheese, etc. Until all ingredients are gone. Cheese is the top ingredient. Cover with foil and cook approximately 30 minutes, remove the foil and cook another 10 to 15 minutes.
Serve with shredded cheese, diced tomatoes, sliced avocado, chips, sour cream or any other topping you love.

**I made these a couple of weeks ago and added my Hatch Chili Green sauce to the chicken mixture. It was a great addition** Not sure I can have them again with out the sauce. So if Hatch Chilies are not in season, use another chili! It adds a great flavor and spice.

Enjoy!

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