No joke, one of my all-time favorite meals has to be Mexican Enchiladas. They're easy to roll together, totally customizable and oh-so-cheesy.
Serves: 12 Enchiladas
Ingredients
FOR THE ENCHILADAS:
2 lbs. Chicken Breasts, slow cooked & shredded
1 cup Green Salsa
3 - 4 Chipotles in Adobo (optional)
1 Yellow Onion, thinly sliced
4oz. can Green Chilies
½ cup Frozen Yellow Corn
12 Corn Tortillas
10 oz. Red Enchilada Sauce
10 oz. Green Enchilada Sauce
8 oz. Monterey Jack Cheese, shredded
SUGGESTED TOPPINGS:
Pico De Gallo
Cilantro
Fresh Limes
Chopped Peppers
Sour Cream
Avocado
Instructions
Place chicken in the crockpot on low for 4 hours with green salsa, chipotles in adobo and yellow onion. Once cooked, remove from the slow cooker and shred with two forks.
Preheat oven to 350F. Pour ½ cup red enchilada sauce, lengthwise, in a 13X9 inch baking pan. Pour green enchilada sauce on the other side and spread evenly.
Mix together the slow-cooked shredded chicken, green chilies and corn in a large bowl. Set aside.
Place corn tortillas in-between two paper bowls and microwave for about 30 seconds. Work in batches, about 4 tortillas per session. This prevents them from cracking while you roll them up.
Fill each tortilla with the chicken mixture, roll and place seam-side down in the baking dish. Repeat 12 times.
Pour remaining enchilada sauces over the rolled enchiladas. Sprinkle with cheese and bake, covered, for 30 minutes. Uncover and broil for 5 minutes, or until cheese has browned and a slight crust has formed.
Allow enchiladas to rest for 10 minutes and enjoy with desired toppings.
Recipe by Slice of Jess at https://sliceofjess.com/best-mexican-enchiladas-ever/