Favorite Chicken Enchiladas
I love chicken enchiladas, well, I love pretty much all Southwestern food. When I don't feel like going out to Zolo in Boulder, CO for their famous and incredible version, I make them at home. They are easy to prepare and everyone I serve them to loves the gooey, spicy, comfort-food. Another bonus is that they freeze really well, so they are great to keep on hand. I typically make a double batch and share one or pop it in the freezer whenever I make them.
Here's the recipe:
Ingredients (for single batch)
1-1.5 lbs Chicken (can use breasts or thighs)
1 pack of corn tortillas
2 cans of Hatch Green or Red Chile Enchilada Sauce (I like to use half red, and half green, but they come in both and in different levels of spice so you can choose what fits your tastebuds)
1 bag of shredded cheese
Veggies - you can really use anything, that's what's so great about this recipe. My two favorite combos are bell peppers and onions or spinach and zucchini.
Spices - paprika, salt, pepper, and chile powder
Optional toppings - sour cream, avocados/guacamole, pico de gallo, fresh cilantro, pickled jalapeños.
1. Cook the chicken.
There are a couple of ways you can do this. You can put it in a slow cooker the morning that you want to serve the enchiladas. If you do slow cook, then buy an extra can of the sauce and add sauce, chicken and any additional spices you'd like into the slow cooker. Cook on low for 6 or so hours until chicken is no longer pink and so soft that you can easily shred the chicken with a fork. Alternatively, you can bake the chicken in the oven. For this method, rinse chicken breasts and then spray or brush with olive oil. Add spices on both sides (I like to do a blend of paprika, chili powder, salt or garlic salt, and lemon pepper) and place in a baking dish. Cover with foil and bake at 350 for 30-45 minutes until no longer pink. Then cut the chicken into small pieces.
2. Preheat the oven to 350 degrees.
3. Prep the veggies.
Whichever veggies you decide to use, go ahead and chop them into small pieces to easily fill the tortillas.
4. Coat the baking dish.
Open 1 can of enchilada sauce and coat the bottom of an 8x8 or 9x12 baking dish.
5. Assemble the enchiladas.
I like to make a little assembly line with the tortillas, chicken, veggies and cheese. Fill each tortilla with a little bit of each, roll up and place tightly together in the baking dish.
6. Top off.
Once the baking dish is full, top the enchiladas with the second can of sauce, trying to completely cover. Then sprinkle cheese on top, and if desired, pickled jalapeños.
7. Bake for 30-40 minutes until crispy and bubbling.
8. Let cool, then cut and serve!
Add any additional toppings that you'd like, I typically just do guacamole!
9. Enjoy a full and satisfied belly.