since cinco de mayo is approaching - i thought i'd share my updated recipe for chicken enchiladas. it's actually a combo of two recipes: enchiladas and a homemade salsa for my most favorite version.
the chicken is slow cooked in a homemade salsa for some pretty excellent flavor, topped off with jalapeno, cheese, salsa verde and more cheese.
if the recipe seems intensive, don't forget you can break it up! the salsa can be made ahead (*or you COULD sub your favorite jarred version. it won't be as yummy, but you can do it*), the enchiladas can be assembled minus the salsa verde and monterey jack and refrigerated overnight before finishing and baking OR you can assemble them all the way, cover in foil and freeze. (just be sure to defrost before baking.!)
adapted from lauren conrad's chicken enchilada recipe.
| ingredients |
3 chicken breasts
1/2 batch homemade salsa*
1 jalapeno, seeded and diced
mexican cheese
freshly grated monterey jack cheese [we like the block with jalapeno]
1 jar of salsa verde
6 large flour tortillas
*i LOVE this stuff from gimme some oven. it's my new favorite homemade salsa recipe. i divide the batch into two jars - in this case we'll use 1 jar (1/2 the batch) for the chicken in this recipe and i'll save the other jar for snacking with some tortilla chips.
we like the native texan brand roasted salsas for the red (if not using homemade) and salsa verde.
| method |
lay thawed chicken breasts in your slow cooker and cover with 1/2 of your homemade salsa. cook on high for 4 hours, until cooked through and tender, then shred with a fork. mix the chicken in with the salsa "juices."
preheat oven to 350 degrees. get a glass or ceramic baking dish and set aside.
fill each tortilla with approximately 1/2 of a cup of the shredded chicken*, 1/8 of the diced jalapeno (less if you like your enchiladas milder) and a sprinkle of shredded mexican cheese. roll the tortilla up, and place seam side down [so they don't come unrolled] in your baking dish.
*i like to place my chicken on the left 1/4 of the tortilla and roll from that direction toward the empty tortilla. it makes them easier to roll evenly.
complete with remaining tortillas until the dish is full - i can fit 7 enchiladas in a 9 x 13" baking dish. top the enchiladas with a jar of salsa verde, and the monterey jack cheese.
bake for 30 minutes and serve hot!
