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Chicken Enchiladas

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Chicken Enchiladas
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Makes: 6 servings adjust



  • 2 cups Salsa Verde, salsas vary with amount of heat; i use goya brand; increase or decrease based on how spicy your salsa is
  • 1 cup Chicken Stock
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Dried Oregano
  • 13 cup Fresh Cilantro, chopped; also available in a tube

Step 1

Put the salsa, chicken stock, cumin, coriander, oregano and cilantro into the slow cooker. Stir to combine.


  • 1 large Onion, chopped

Step 2

Add onion to slow cooker; stir to combine.


  • 4 large Boneless Skinless Chicken Breast, or 5-6 if small

Step 3

Nestle the chicken breasts down into the salsa mixture, spooning some of the salsa mixture up and over the top of the chicken to cover.

Step 4

Cover and cook on low for 5-6 hours.


  • 2 cups Chicken Stock
  • 1 cup Milk, low fat or skim is fine

Step 5

When chicken is just about done, begin making the sauce: Measure out the chicken stock and milk into a large pyrex measuring cup or other microwave safe bowl. Heat in the microwave for a couple of minutes to warm.


  • 2 tablespoons Canola Oil, or vegetable oil
  • 2 tablespoons All-Purpose Flour

Step 6

In a medium-size sauce pan, heat the canola oil over medium heat. Whisk in the flour. Cook stirring for a minute or so to cook out the raw flour taste.

Step 7

Whisk in the warmed milk/stock mixture. Stirring constantly heat mixture until it is thickened and bubbly. It will not be a super thick sauce.


  • 12 cup Salsa Verde, i use goya brand; adjust up or down based on how spicy your salsa is
  • 12 cup Sour Cream, light is fine
  • 14 cup Fresh Cilantro, chopped, or to taste

Step 8

Remove sauce from heat and whisk in salsa verde, sour cream and cilantro.

Step 9

When chicken is done, remove it from the slow cooker. Pour the liquid from the slow cooker into a non-stick sauce pan. Over medium or medium high heat, boil sauce, stirring occasionally and then constantly toward the end, until reduced down until pretty thick and just a little liquid left. Be careful not to burn it toward the end.

Step 10

While still warm, shred the chicken into a large bowl.

Step 11

Add reduced liquid to chicken and stir thoroughly to combine.

Step 12

Spray a 9x13 baking dish with cooking spray. Add a ladle of the sauce to the prepared dish. Just enough to cover the bottom.


  • 8 large Flour Tortilla, can sub corn tortillas

Step 13

Heat a tortilla in the microwave. I do them one by one as I roll but could do them all at once. If using corn tortillas, follow package instructions to soften for rolling.

Step 14

Preheat oven to 375 degrees F.


  • 3 cups Shredded Mexican Blend Cheese, not taco flavored; can sub shredded montarey jack or pepper jack

Step 15

Put desired amount of chicken mixture and some shredded cheese onto the tortilla and roll up, tucking in the sides to contain the filling. Place rolled enchilada into baking dish, seam side down. Repeat with remaining tortillas and chicken mix. NOTE: If using corn tortillas, don't worry about tucking in the sides.

Step 16

Ladle remaining sauce over the top of the enchiladas covering them completely.

Step 17

Spray a piece of foil with cooking spray and tightly cover pan with foil. Bake for 35-45 minutes or so until enchiladas are puffy and sauce is hot and bubbly. This may take longer. You want the sauce to really be bubbling hot. NOTE: You may want to place pan onto a foil-lined baking sheet just in case it bubbles over.


  • 1 cup Shredded Mexican Blend Cheese, not taco flavored; can sub shredded montarey jack or pepper jack

Step 18

Remove foil and sprinkle with shredded cheese. Return, uncovered, to the oven and bake just until cheese has melted.

Step 19

Allow to stand for 15 minutes or so before serving.

Step 20

NOTE: Any leftover filling freezes really well!
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