Monday, August 29, 2016

chicken enchiladas... 5 hours

the goods:

1/2 cup salsa
2 teaspoons taco seasoning
1 teaspoon garlic powder
1/2 onion, finely chopped
3 boneless, skinless chicken breasts
16 flour tortillas
2 cups enchilada sauce, divided
2 cups grated sharp cheddar cheese
2 cups grated Monterey Jack cheese
sour cream, diced tomato, diced, avocado, and fresh cilantro, for serving

Stir together the salsa, taco seasoning, garlic powder, and onion in a low cooker. Add chicken. Cover and cook until chicken shreds easily with a fork, 2 and 1/2 hours on high of 4 and 1/2 hours on low/ Shred chicken and stir to incorporate cooking liquid. Wrap the tortillas in damp paper towels, and microwave for 30 seconds to soften. Preheat oven to 350 degrees. Spread about 1/4 cup enchilada sauce in the bottom of a 13x9-inch baking pan. Place 1 heaping tablespoon sauce down center of tortilla. Then spoon about 1/4 cup shredded chicken down center, topped with a sprinkling of cheese. Roll tortilla up and place seam-side-down in pan. Repeat with remaining enchiladas. Spread remaining enchilada sauce on top, and sprinkle with remaining cheese. Bake in the oven until cheese is hot and bubbly, about 15 minutes. Serve with your favorite toppings.

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