My favorite indulgence in the “ready made” section of our grocery store are their chicken enchiladas. The meat is so delicious (straight from the rotisserie, I think) and the sauce is to die for. But paying $8/lb. for them is more of an “eating out” luxury than an everyday at-home type of meal. So when I saw the reports of gloomy and doomy weather last week, I pulled the slow cooker out and decided to try and create those enchiladas at home.
Salsa Verde Chicken Enchiladas
2 boneless/skinless chicken breasts
6-8 corn tortillas
1 bottle/can salsa verde
1 can enchilada sauce (preferrably green)
1/2 cup queso fresco (crumbled)
2 garlic cloves (minced)
1 tsp ground cumin
1 tsp chili powder
salt & pepper
1) Place 2 chicken breasts in slow cooker. Cover them completely with salsa verde, leaving at least 1/4 cup of salsa for later. Add garlic, cumin, chili powder and salt and pepper. Turn on the slow cooker and cook at low for 8 hours.
2) When ready, open the slow cooker and shred the chicken using two forks. Add the rest of the salsa and cilantro and give everything a big stir in the crockpot.
3) Warm up the corn tortillas in the microwave between damp paper towels for 30 seconds.
4) Drizzle 1/3 can of enchilada sauce on the bottom of your baking dish.
5) Fill each tortilla with the shredded chicken and sprinkle on some queso fresco. Roll the tortilla up and place seem side down in the dish. Continue until you’ve filled the dish!
6) Pour the rest of the enchilada sauce on top and sprinkle the entire dish with queso fresco.
7) Bake at 425 degrees for 15 minutes or until thoroughly heated.
I’m sad that with summer approaching, we won’t be able to break out this recipe for awhile. At least I can always run to the market to get my quick fix if I need to!