Recipe by wood stove stoker
This recipe was adapted from the book "Flatbreads and Flavors" by Jeffrey Alford and Naomi Guguid. My family loves the mixture of potatoes and chicken.
- 4 boneless skinless chicken breasts
- 1 yellow onion, quartered
- 1⁄2 teaspoon dried thyme
- 2 bay leaves
- 2 garlic cloves, peeled and pressed
- 1 teaspoon salt
- 8 cups water
- 1 lb potato, peeled and cut into 1/2-inch cubes
- 1⁄4 cup chopped fresh parsley
- 1⁄2 lb monterey jack cheese, grated
- 1 (15 ounce) can enchilada sauce (I prefer Hatch brand)
- 12 corn tortillas
Directions See How It's Made
- Place chicken, onion, thyme, bay leaves, garlic, and salt into a large pot. Add water, and bring to a boil.
- Reduce heat and simmer for 45 minutes.
- Remove chicken, reserve stock, let chicken cool.
- When chicken is cool enough to handle chop into 1/4" cubes, set aside.
- In a large pot bring reserved stock, parsley and potatoes to a boil. Boil until tender, about 15 minutes. Drain and set aside. (Stock can be saved for future uses.).
- Preheat oven to 350°F.
- Generously oil a large baking dish approximately 10" x 14".
- Pour the enchilada sauce into a separate shallow dish.
- Heat a heavy skillet over medium high heat.
- Heat both side of a tortilla until soft. (Approximately 20 seconds per side.).
- Slide tortilla through sauce so both sides are completely covered with sauce. Lay tortilla on working surface.
- Place 2 Tablespoons of chicken onto the center of the tortilla.
- Place 1 Tablespoon of potatoes on top of chicken.
- Place 1 Tablespoon of of cheese on top of the potatoes.
- Roll tortilla like a jelly roll, and place seam side down at one end of the baking dish. Lightly push filling toward ends as rolling.
- Repeat with remaining tortillas and place touching side by side in baking dish.
- Pour remaining sauce over rolled tortillas, and sprinkle with remaining cheese.
- Bake 15 to 20 minutes or until cheese bubbles.
- Serve hot.