Check out the remake of this dish at the bottom of this post! A couple of Food Blogs that I see every now and then posted these delicious enchiladas recently, and, as I’m sure yours will, too, my mouth began to water. These enchiladas looked so delicious! Check out Jessica’s of The Novice Chef; her post is the one that I followed to make our enchiladas. Also, Confections of a Foodie Bride made hers while thinking about preparing for her baby’s birth. The chain started, however, with Homesick Texan’s. I highly suggest checking out each of their links as their photos do much better justice to this absolutely delicious meal :) I did half The Novice Chef’s recipe, but we ate every bit of it; probably not a good idea healthwise, but they were oh so delectable! Also, check their posts for freezing instructions to be able to cook these enchiladas for later!
Also, as each of these ladies posts will show, they did their enchiladas a la stovetop and oven. I chose to go the crockpot route partially to show you all that there are many recipes out there that can be made easier for you.
That said, I have some adjustments on how I did this recipe as to how you should do this recipe in order to help you with time AND flavor! First off, Homesick Texan’s recipe will instruct you on cooking the chicken via stovetop. Anytime I know a recipe is going to need shredded cooked chicken to continue, I use the CrockPot/Slow-Cooker. Thus, my frozen chicken went into the crockpot over about 1 Tbsp of olive oil. I then sprinkled all of the chicken liberally with my Mexican spice blend. Set your chicken to cook, off to work you go :) Make sure to set it on low low low if you are going to be gone for 6 or more hours. If you will be home during the chicken process and put the chicken in the crockpot in the afternoon, go ahead and set it it high for the 4 hour or 6 hour setting. The chicken should cook within about 2 hours.
I also decided to cook these enchiladas in the crockpot once assembled. I laid foil to line the crockpot, poured some of the sauce on bottom, and preceded to stack my assembled enchiladas. Once all ingredients were in per the recipe’s instructions, I set the crockpot to high to cook. As you can see from my pictures above, the crockpot’s cooing process does not crisp up enchiladas much the way an oven would. We kind of had enchilada casserole, haha! It didn’t matter to us though. This recipe was fabulous. Thus, my recommendation to you would be to proceed with the oven process in cooking the assembled enchiladas. Just know that, if you want to prolong the cooking process because you have to go somewhere or whatever, you definitely can use the CrockPot/Slow-Cooker to cook the assembled enchiladas.
Here are the ingredients/instructions as used from The Novice Chef and adapted to the Krista Kooks’ Kitchen.
2 boneless chicken breasts, cooked and shredded (See above comments on cooking this chicken. In one bowl, shred the chicken with 2 forks)
2 cloves of garlic, minced
1 Serrano pepper, diced (seeds-in if you like the heat)
1 Jalapeno, seeded, minced
1 Tbsp butter
1 Tbsp all-purpose flour (Use gluten-free all purpose flour to make this recipe gluten free)
1 cup chicken broth
1 cup Low-Fat or Fat-Free sour cream (make sure to use a gluten free sour cream to keep this recipe gluten free, such as Daisy)
8 oz jar of Salsa Verde (Krista Kooks used San Antonio Farms Medium Roasted Salsa Verde; highly recommend!)
3/4 tsp cumin
1/8 tsp cayenne
1/4 tsp salt
1/8 tsp white pepper
1/4 tsp garlic powder
1/8 cup cilantro, chopped
8 white corn tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/4 medium onion, diced
Preheat the oven to 350. Melt butter over medium-high heat. Saute Serrano and Jalapeno until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1/2 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
Yields: 6-7 enchiladas
This recipe ranks up there with the Cajun Chicken Pasta. Both of these recipes should be on a restaurant menu!
June 20, 2011
As promised above, here is a remake of this dish! After finding out that I have Celiac Disease and need to live gluten-free, I challenged myself to go back and make some of my favorite recipes on Krista Kooks that were gluten-ful yet make them gluten-free. This was an easy choice! Also, as you can read above, I wasn't all that impressed with making these in the crockpot last time. Thus, these enchiladas went in the oven this time.
Luckily, this is an easy recipe to make gluten free by using gluten free all purpose flour and ensuring that the chicken broth, tortillas and sour cream are gluten free. This is all generally very easily done; it's just wise to double check.
If you didn't jump to make this recipe when I originally posted it, you should definitely do so now!