Chicken Enchiladas Nanette’s

Chicken Enchilladas Nanette’s

ENCHILADAS

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• 1 recipe red enchilada sauce Nanette’s
• 3 1/2 cups shredded chicken rotisserie
• 1 4 oz. can mild chopped green chiles
• 1/2 tsp EACH chili powder, ground cumin, onion powder, garlic powder
• 1/4 tsp EACH salt, pepper
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups shredded Monterrey Jack cheese divided
• 1 1/2 cups shredded cheddar cheese, divided
• 10-12 quality corn tortillas like La Tortilla Factory

GARNISHES (OPTIONAL)

• sour cream
• Tomatoes
• Avocados
• olives
• cilantro

INSTRUCTIONS

• MAKE ENCHILADA SAUCE. Preheat oven to 350°F. Prepare enchilada sauceaccording to recipe directions (click on “enchilada sauce” in the ingredients.)

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  FLASH FRY TORTILLAS (optional – see microwave option in notes). While the sauce is simmering, add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas.
• FILLING. Add chicken to a large bowl and season with chili powder, ground cumin, onion powder, garlic powder, salt, and pepper. Stir in ½ cup enchilada sauce, sour cream and green chilies until evenly coated. Stir in 1 cup Monterrey Jack and 1 cup cheddar.
• ASSEMBLE. Spread ½ cup enchilada sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Fill each tortilla with a generous amount of filling (about ⅓ cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses. **If you don’t use thick tortillas, you may need to dip tortillas in enchilada sauce before filling so they don’t tear**
• BAKE. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Sprinkle with chopped cilantro and other desired toppings.

TO MAKE SHREDDED CHICKEN WITH BREAST OR THIGHS:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
• Add chicken and cook 3-5 minutes, or until golden brown on one side.
• Flip chicken and add 2 cups chicken broth.
• Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
• Cooking time will vary depending on thickness of chicken and actual temperature. If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed.
• Remove chicken from skillet and let rest 5 minutes before shredding
• Or put chicken breasts in instant pot with 1 can chicken broth for 25 min if frozen 20 if thawed.