Shredded Chicken Enchiladas Recipe 435

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix sour cream and salsa together in a bowl.
• Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
• Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
• Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

Steps:

• Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
• Place an oven rack in the lower third of the oven. Preheat the broiler.
• Microwave tortillas until warmed, about 30 seconds.
• Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
• Broil in the preheated oven until properly melted and browned, about 3 minutes.

Steps:

• Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
• Pull the meat out of the sauce pan and set aside to cool.
• Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent.
• Add in the tomatoes and cook until mushy about 10 minutes.
• Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
• Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
• Cook the enchiladas and serve.

Steps:

• Cook and shred the chicken. I cooked mine in the slow cooker with the taco seasoning package in 28 ounces of chicken stock. The chicken just peeled apart. I cooked it on low for about 3-4 hours.
• Preheat oven to 425 deg F.
• Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup of the taco shredded cheese and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
• Spray a 9x13 pan with cooking spray and spread a very thin layer of enchilada sauce on the bottom.
• Line up the enchiladas in the 9x13 pan, seam side down.
• Put 2 T. of enchilada sauce in each tortilla and spread to the edges. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
• Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
• Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tablespoons fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
• Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!) of sour cream, sliced black olives, green onion, and/or some more chopped cilantro for a garnish if you'd like.