So y’all know that Taco Tuesday is an important day in our household… but some days there is just no way that I have the time to make that magic happen. On those days, the hubby usually requests enchiladas. They take half the time and have every bit of the flavor!
My super secret trick for the kickin’est enchiladas in the West is to make them with both red AND green sauce *gasp*. But wait there’s more! I also cook the chicken the day before in the slow cooker which makes it extra easy AND extra spicy.
For the chicken, you will need:
- 6 chicken breasts
- 1 can red enchilada sauce
- 1 shallot
- 1/2 cup sour cream
- Put the chicken breasts in the slow cooker with the red enchilada sauce, a finely chopped shallot, a handful of chopped cilantro, and 1/2 cup sour cream.
- Stir and let it cook on low for 4 to 5 hours.
- When the chicken is cooked all the way through, shred it. I find the best way to do this is to take each breast out individually and shred it on a plate with two forks.
- Put the shredded chicken back into the slow cooker and let it simmer for another 30 minutes or so.
- You can put it away to use the next day or make the enchiladas the same night, just make sure it’s cooled down before you need to work with it.
For the enchiladas, you will need:
- 1 pound Mexican blend cheese
- 1 can green enchilada sauce
- Corn tortillas
- Preheat the oven to 350 degrees.
- Drain the chicken filling of excess juice and sauce.
- Combine the drained shredded chicken with the 1 pound of Mexican cheese. Mix thoroughly.
- Pour 1/4 cup of the green sauce into a large casserole dish and make sure the entire bottom of the dish is coated. This will keep the enchiladas from sticking.
- Pour another half cup of the sauce into a shallow bowl or plate.
- Take a tortilla and dip it in the sauce on the plate until it’s entirely coated. Place a small amount of the chicken filling (about 1/4 cup) into the coated tortilla.
- Roll it up and place it into the casserole dish, making sure the side where the ends meet is facing down. This will keep it from falling open.
- Repeat until the dish is full. I can usually fit 10 in each dish.
- When the dish is full, sprinkle the top with chopped cilantro and another handful of the chicken filling. Then pour all of the remaining green sauce on top.
- Bake on 350 for 30 minutes.
- This should make 30 enchiladas, or 3 dishes of 10. I like to save or freeze the extra filling for super easy dinners later in the week.
I like to serve them fresh out of the oven with fresh guacamole, a dollop of sour cream, a squeeze of fresh lime, and chopped jalapeños and cilantro! Enjoy!