Chicken Enchiladas
Shredded chicken enchiladas. Flexible to work with any salsa. To use pickled jalapenos, add with salsa.
- 4 servings
- 15 minutes
- 45 minutes
Ingredients
Shredded chicken
- 3 lbs chicken thighs
- 3 cloves garlic, crushed
- 1 onion, quartered
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
Enchiladas
- 1 clove garlic, minced
- 1–2 jalapeno, partially seeded, minced
- 2 cup salsa; verde or roja
- 1/2 cup sour cream
- 1/4 cup cilantro (leaves and stems), chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas
Directions
Shredded chicken
- Combine chicken, onion, garlic, bay leaf, salt, and pepper in large pot. Add water until covered.
- Bring to a boil, then reduce to low simmer; remove scum as needed. Cook until 165 °F internal (~15 minutes).
- Remove chicken to cutting board and pull when slightly cooled. Cook down remaining liquid, and add back to chicken; if needed.
Enchiladas
- Heat the oven to 350 °F. Heat oil in skillet over medium heat and cook garlic and jalapeno until fragrant (~1 minute). Stir in salsa and heat. Remove from heat and stir in sour cream and cilantro.
- Set aside 1 cup of sauce. Stir shredded chicken and half of cheese into skillet.
- Grease a 2-quart baking dish and spread some reserved sauce on the bottom. Add about 1/3 cup of the filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
- Cover the dish with aluminum foil and place in the oven. Bake until heated through (~15 minutes). Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.