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These enchiladas are delicious with the smoky bite of the chipotle peppers. Your pan of enchiladas will be cleaned out in no time, but if it isn’t, the leftovers are fantastic!
To Cook Chicken:
Place chicken breasts along with the sliced onion, garlic and chicken stock into a 4-qt slow cooker. Cook on LOW for ~2-3 hours, until chicken is tender and easily shredded.
Once chicken is done (cooked through and tender), transfer chicken and onions from the slow cooker to a large mixing bowl. Shred chicken with two forks.
Using a food processor, blend together the cream cheese, green chilies, tomatillo salsa, 2 chipotle peppers and salt. Stir this mixture along with 1/2 cup shredded cheddar cheese in with the shredded chicken and onions. Taste for seasoning and add more salt if desired.
Combine the can of enchilada sauce and the 2 remaining chipotle peppers in a food processor (or blender) and process until the peppers are blended into the sauce. Set aside in a large, shallow bowl or pie plate.
Dip a corn tortilla into the enchilada sauce, coating both sides. Move the tortilla into a 9×13” baking dish. Spoon the chicken mixture (~2 Tbsp) onto the tortilla, line up in the middle of the tortilla, then roll the tortilla and place seam-down in the baking dish. Continue making enchiladas until the baking dish is full (I got 2 rows of 6 with two extras on the end). Spoon any extra enchilada sauce over the enchiladas. Spread the remaining 1 1/2 cups shredded cheddar or jack cheese over the enchiladas.
Bake at 350F for about 25 minutes until the cheese is melted and bubbly. Allow to cool 5 minutes before serving.
* The number of chicken breasts can vary, use 2 if they are very large and 4 if they’re running small. 3 is for an average size breast.
** The number of chipotle peppers can be adjusted according to desired heat level, and also according to the size and brand of chipotle peppers. Some are hotter than others!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!