By Emilie Gruben.
This recipe, though simple, is one of my favorites to make both alone and with family and friends. Growing up in New Mexico, I was often found enjoying and exploring the flavors all around us. Enchiladas are usually rolled, but were also stacked like these are. This is a staple in our household, and hope it could become on in yours.
Servings: One 9x13 baking pan. Cuisine: Mexican.
Total time: 1 hour and 20 minutes + chicken cook time.
Tags: Main Dish, Spicy, Slow-Cooker,
Ingredients:
FOR THE CHICKEN:
3 large frozen chicken breasts
¾ cup of water (Or you could do half a cup of water and a quarter cup of chicken broth)
1 teaspoon or more of garlic powder
FOR THE ENCHILADAS:
¾ of a cup of sour cream
1 16 oz bag of shredded Mexican cheese or Monterey Jack cheese
1 package of corn tortillas. (I use the brand La Banderita, but any works)
1 cup of green chiles (or red, if you prefer, or “Christmas” which is both colors, together)
1 10.5 oz can of Cream of Chicken Soup
Salt and Pepper to taste
Oil to cook tortillas, any kind works but I use vegetable oil. You can also use butter, but that is more costly.
Directions:
Place chicken breasts, water and/or both, and garlic in a crockpot on high until they are thoroughly cooked and fall apart easily when stabbed with a fork. If the chicken squawks after all of that, please don’t attempt this recipe and seek help on how to cook chicken. If you did succeed, you may now set your oven to 375°F. :)
Strain chicken from liquid and set aside. Shred the chicken with two forks, any fat is optional to keep or throw away. Place the chicken back into the remaining liquid and stir.
Add sour cream, handful of cheese, salt and pepper, cream of chicken soup, and green chiles into the chicken and stir until ingredients are thoroughly mixed. Set aside.
Grease your baking pan, and set a skillet to heat at medium heat.
Pour oil into the skillet until there is enough to cover the bottom of the pan in a thin layer. Place tortillas into the oil until they are hot and slightly golden brown but not firm. Layer them along the side of the pan and the bottom, overlapping the sides until the entire pan is covered.
Take a good amount of the chicken mixture and spoon into the bottom of the pan. Spread until the entire bottom layer of tortillas is covered in the mixture. Sprinkle a good amount of cheese on top.
Repeat the process of layering the oil cooked tortillas, chicken, and cheese until the top of the pan. Usually, you are able to get two layers of chicken before you place tortillas along the top. Sprinkle cheese over the top.
Place in preheated oven and cook until the top is golden brown and firm. Allow to cool for a few minutes.
Give yourself a round of applause, and take a picture of the dish. Though it is optional, I recommend this step.
Cut, serve, and eat!
Or don’t eat, but I don’t know why you wouldn’t…
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