Kira and I (mostly Kira) have made variations of this enchilada recipe for most of our married life. We used to make it much more when the kids were younger, but as they got older it was clear they would just rather have a tortilla and put on their own toppings. Recently we’ve started pushing back on that sort of thing and it’s entered back into our repertoire.
4-5 boneless skinless chicken breasts or thighs (I am partial to the thighs because they have more natural flavor, but with the amount of sauce you pour on it doesn’t really matter)
2 1/2 cups shredded Monterey Jack or cheddar cheese (this is pure preference you could use pepper jack or Colby jack too)
12 medium-sized flour tortillas (We’ve tried it with corn and they are just harder to roll. Also the kids claimed child abuse when we didn’t server flour tortillas.)
1 large can of Red Enchilada sauce, 19 oz
1 small can of Red Enchilada sauce, 10 oz
1 cup shredded lettuce
1 medium tomato, diced
1 can of sliced olives
Put the chicken in a crock pot and pour the large can of sauce over the chicken. If you have the time then put the crock pot on low and cook for 6-8 hours. If you are rushed then cook on high for 3-4 hours. When the chicken is done shred the meat by pulling it apart with a fork.
Preheat the oven to 350°.
Fill a tortilla with a couple spoonfuls of the chicken and a handful of the shredded cheese. Roll the tortilla up and put in a buttered baking dish. Fill all of the tortillas until the meat is gone and you have about 1/2 a cup of the cheese left.
Pour the small can of sauce over the tray of enchiladas and then sprinkle the remaining cheese over the top. Bake the enchiladas until the cheese is melted, about 15 minutes. Let cool for about 5 minutes before dishing up.
Garnish with the lettuce, tomato, olives, sour cream, and salsa.
We usually serve with a side of beans (refried or not) and Spanish rice. No recipe for those – they usually get made from something prepackaged.