Recipe by Vseward (Chef~V)
I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)
- 2 (7 ounce) cansfire roasted diced green chilies, mild
- 1 (4 ounce) canfire roasted diced green chilies, hot
- 1 small onion, diced
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons minced garlic cloves
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (14 ounce) cangarlic roasted seasoned chicken broth
- 2 cups chicken broth, divided
- 18 (7 -8 inch) corn tortillas
- 3 cups shredded cooked chicken, see note
- 2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
- sour cream (optional)
Directions See How It's Made
- Preheat oven to 400Â°.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
- Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.