This recipe makes a LOT (16 total tortillas), so I usually make one meal for us and then freeze the extras to take to another family or take out for our family to eat at a later date.
The recipe is fairly mild, but can easily be made spicier by using a different rotel, enchilada sauce and green chilies (I use mild everything since our kids eat it and since I'm usually delivering one of the meals to a nursing mama). ;)
And if you missed last week's recipe post, this meal goes great with an appetizer or side of Cilantro-Lime Guacamole!
Ingredients:
1lb frozen chicken breast
The recipe is fairly mild, but can easily be made spicier by using a different rotel, enchilada sauce and green chilies (I use mild everything since our kids eat it and since I'm usually delivering one of the meals to a nursing mama). ;)
And if you missed last week's recipe post, this meal goes great with an appetizer or side of Cilantro-Lime Guacamole!
Ingredients:
1lb frozen chicken breast
chicken stock (about 2 1/4 cup)
water
1- 14 oz bag Trader Joe's Fire Roasted Bell Peppers and Onions (looks like this)
1T Extra virgin olive oil
1- 10oz can green enchilada sauce with green chiles
1 can mild rotel, drained
1 can whole kernal sweet corn, drained
15 oz. sour cream, divided
4oz. can green chiles
1/2 stick butter
3T flour
2 cups Mexican Blend shredded cheese
16 medium soft taco flour tortillas
Directions:
Place frozen chicken in crock pot and cover with equal parts chicken stock and water (I used 2 cups of each). Cook on low 7-8 hours or high 4-6 hours. Remove and tear apart. I put the chicken in my KitchenAid Mixer with the flat beater attachment but you can also pull it apart with two forks.
Heat olive oil in skillet. Saute onion and peppers together over medium heat for 7 minutes, stirring regularly.
Preheat oven to 375. Grease 9x13 pan.
In a large mixing bowl, combine chicken, pepper and onions, enchilada sauce, rotel, corn, 1 cup of cheese, and 3/4 cup of the sour cream.
Fill each tortilla with about 1/3 cup of filling and then roll and place in the pan, seem-side down.
In sauce pan, melt butter, stir in flour, and cook until blended, less than 1 minute. Add 1/4 cup chicken stock, remaining sour cream and green chiles and mix until smooth. Warm over medium heat, stirring until smooth. Do not boil. Pour over enchiladas and top with remaining cheese.
Bake for 25 minutes, or until bubbly. If you like for the cheese to brown a little, you can broil for an extra 3 minutes.
Hope you enjoy!
In sauce pan, melt butter, stir in flour, and cook until blended, less than 1 minute. Add 1/4 cup chicken stock, remaining sour cream and green chiles and mix until smooth. Warm over medium heat, stirring until smooth. Do not boil. Pour over enchiladas and top with remaining cheese.
Bake for 25 minutes, or until bubbly. If you like for the cheese to brown a little, you can broil for an extra 3 minutes.
Hope you enjoy!
Pinning this :-!
ReplyDeleteChattanooga is one of our favorite cities. The Blueplate is a great restaurant, especially the breakfast or brunch and Urban Stack has awesome burgers. And definitely check out the Hot Chocolatier!
ReplyDeleteThank you, Katie!! We can't wait!
DeleteOops - that was meant for your other post, I must have scrolled too far for the comments.
ReplyDelete