Shredded Chicken Enchiladas!Shredded chicken,chipotle chilipowder, Cotijacheese and verde(green) saucecombine to make asavory yet spicymexi-style meal!Prep time: 1 hour 15minutes Watch the VideoServes: 6
Ingredients• 2 lbs. chicken (tenderloins, breasts, or other cut of meat you can boil)• 2 cups shredded sharp cheddar cheese (can be mixed with or substituted by Monterey Jack )• 1 package Cotija cheese• 1package of 8-12 corn tortillas• ½ medium white onion (finely chopped)• 1 bunch fresh cilantro (roughly chopped)• 3-5 tablespoons diced green chilies (use canned chilies – more or less to taste)• 1 10oz.can chile verde enchilada sauce• 1 6oz.can Herdes Brand Verde sauce• 3 bay leaves• 5-7 pepper corns• 1 teaspoon black pepper• 2 teaspoons kosher salt• 2-3 teaspoons chipotle chile powder• 1/12 teaspoons garlic powder Bake in large glass baking dish at 350 degrees
Step 1 – Boil and Shred ChickenBring large saucepan of water, bay leaves and peppercorns to arolling boilAdd chicken to boiling water and cook over medium heat 10-15minutes (depending on thickness of meat) – until meat iscooked throughRemove chicken from water, ensure bay leaves andpeppercorns are removedPut cooked chicken in a large mixing bowl and shred by pullingit apart using two forks pulling against each other
Step 2 – Make Enchilada FillingOnce chicken is shredded, spice and toss it well withsalt, pepper, poultry seasoning, garlic powder and chipotlepowderAdd diced green chilies, diced onion, and ¾ of the choppedcilantro (save ¼ cilantro to sprinkle on top whenplating/serving cooked enchiladas)Incorporate 1 ½ cups shredded cheese, plus ½ cup of Cotijacheese into meat mixture and combine (save balance ofshredded cheese to put on top of enchiladas before baking) Cooks Note: Taste to make sure you like the balance of seasoning and adjust as needed
Step 3 – Roll and BakeSoften corn tortillas before filling and rolling them by sliding them into andquickly out of a shallow saucepan of sizzling water.Once tortilla is softened, fill with chicken mixture, roll and place enchilada atfar end of 9x12 baking dish. Repeat until filling is used up. Place each rollagainst the previous one, fitting 6-8 enchiladas in the pan. A second bakingdish may be required if you have remaining filling and tortillas.Cover enchiladas with approx. ½ can of Herdes plus ½ can of VerdeEnchilada sauce. Enchiladas should be covered, but not “soaked” in sauce(otherwise they will fall apart when serving).Sprinkle remaining shredded cheese over top and bake for 30-35 minutesin hot 350 degree oven until cheese is melted and meat inside is piping hot.
For More Great Dinner Party Recipes Visitwww.TheBrownLounge.com Watch the Video Cook’s Note: Serve with black beans, and greens topped with sliced cherry tomatoes. Once everything is plated, sprinkle with remaining cilantro and Cotija cheese to taste. Offer sour cream, salsa and guacamole if you like too!!