Müs' No Poop 'Til Brooklyn Cheesey Chicken Enchiladas
(Makes 12 Enchiladas)
8-12 boneless, skinless chicken breasts
2 quarts chicken broth
salt and white pepper to taste
a couple of cubes of bouillon
2 pounds Medium Cheddar
2 pounds Monterey Jack
1 pound Pepper Jack
1 Large Onion
2 large cans Green Enchilada Sauce (mild)
1 can diced green chiles
1 jar salsa verde
12 large tortillas
Place chicken in a stockpot with broth and seasonings. Fill the rest of the way with water so the chicken is covered. Cook through (about 20-30 mins or so). Remove from water and let cool. When chicken has cooled, shred with a fork.
In a food processor (that's a lotta damn cheese to grate by hand.) alternate shredding cheddar with jack cheeses to blend. I usually cut the block into quarters. One stick cheddar, one stick jack... etc. Chop onion finely and blend into the cheese.
I usually use foil lasagna pans, but a 13x9 deep dish should work ok. In the bottom of the pan, pour some enchilada sauce. Just a thin layer to coat it is plenty. Then, fill the tortilla with chicken, cheese, some chile, a couple of tablespoons of sauce, and a tablespoon or so of salsa verde. I usually eyeball it and fill the tortillas to capacity ;) Fold like you would a burrito, and place in the pan, seam down. Once your pan is full of tortillas, pour the rest of the sauce over them, and then cover with the remainder of the cheese and chilis. Bake in a 350 degree oven for 20-30 mins or so until cheese is all melty and such.
Serve with guacamole and sour cream
8-12 boneless, skinless chicken breasts
2 quarts chicken broth
salt and white pepper to taste
a couple of cubes of bouillon
2 pounds Medium Cheddar
2 pounds Monterey Jack
1 pound Pepper Jack
1 Large Onion
2 large cans Green Enchilada Sauce (mild)
1 can diced green chiles
1 jar salsa verde
12 large tortillas
Place chicken in a stockpot with broth and seasonings. Fill the rest of the way with water so the chicken is covered. Cook through (about 20-30 mins or so). Remove from water and let cool. When chicken has cooled, shred with a fork.
In a food processor (that's a lotta damn cheese to grate by hand.) alternate shredding cheddar with jack cheeses to blend. I usually cut the block into quarters. One stick cheddar, one stick jack... etc. Chop onion finely and blend into the cheese.
I usually use foil lasagna pans, but a 13x9 deep dish should work ok. In the bottom of the pan, pour some enchilada sauce. Just a thin layer to coat it is plenty. Then, fill the tortilla with chicken, cheese, some chile, a couple of tablespoons of sauce, and a tablespoon or so of salsa verde. I usually eyeball it and fill the tortillas to capacity ;) Fold like you would a burrito, and place in the pan, seam down. Once your pan is full of tortillas, pour the rest of the sauce over them, and then cover with the remainder of the cheese and chilis. Bake in a 350 degree oven for 20-30 mins or so until cheese is all melty and such.
Serve with guacamole and sour cream
I would update this thusly:
ReplyDeleteCook chicken in instant pot, and shred with a hand mixer.
So. Much. Quicker.