Ingredients
Filling:
- 2 lbs boneless chicken breasts (fresh or frozen)
- 1 tsp garlic powder
- 3 Tbsp dry Minced Onion
- 1 can petite diced tomatoes in tomato juice, undrained*
- 1 tsp ground black pepper
- 1 Tbsp dried cilantro (or to taste)
- 2 Tbsp ground cumin
- 1 tsp salt (or to taste)
- 1 cup chicken broth
*(if using fresh diced tomatoes, use 1.5 cups and add 4 oz tomato sauce or juice; if using canned diced tomatoes in water, drain, and add 4 oz tomato sauce or juice)
Enchiladas:
Prepared filling
4 Tbsp butter
3 Tbsp dry minced onion, reconstituted
1/2 tsp garlic powder
4 Tbsp flour
2 cups chicken broth
2 cups milk
1/2 tsp salt
1/2 tsp ground cumin
1 package (20 count) Fajita-sized flour tortillas
Cheese (I use fiesta blend, but cheddar works well, too)
Directions
Filling:
- Place all filling ingredients into crock-pot. Cover and cook on low for 6 to 8 hours.
- Remove lid and shred chicken (it should fall apart rather easily). Stir well. Replace lid and continue simmering on low while you prepare everything else.
Enchiladas:
- Preheat oven to 350º.
- Mix flour, salt, and cumin in small dish.
- In saucepan, melt butter over medium heat. Add onion and garlic; sauté until onion is soft.
- Blend in flour mixture; cook and stir until smooth and bubbly.
- Stir in broth and milk. Cook and stir until it begins to thicken and bubble. Reduce heat. Simmer 5 minutes – or until desired consistency (it is a thin sauce) – stirring occasionally. Remove from heat.
- Prepare casserole dishes (I use 1 2 qt rectangular and 1 3 qt rectangular) by spooning a little sauce in the bottom of each to avoid sticking, tilt to coat.
- Turn off crock-pot. Drain chicken through a strainer to remove excess liquid.
- Warm tortillas in microwave slightly to soften and making rolling easier and to avoid them cracking.
- Spoon a little sauce in the center of each tortilla; spread to edges
- Place 3 Tbsp filling down the center of each tortilla; sprinkle 2 Tbsp cheese on top of meat (I don’t actually measure the cheese).
- Roll and place in baking dish, seam side down. (I fit 12 in the 3 quart dish and 8 in the 2 quart. If there are extra tortillas and filling (sometimes the tortilla package has 21 or 22 in it) I fit them along the side of the 3 quart dish)
- Pour any remaining sauce over enchiladas; sprinkle top with more cheese.
- Bake, uncovered for 20-30 minutes or until hot and bubbly.
- Serve with sour cream and salsa.
Notes
Filling can be prepared on the stove-top. I will add those directions later.
This is a HUGE recipe. I will work on reducing it for 2 people.