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A hearty Mexican favorite with juicy slow-cooked chicken tucked into corn tortillas, smothered with gooey cheese and zesty green sauce.
Key Components:
- Chicken breasts: Pulls apart beautifully
- Corn tortillas: The authentic option
- Green enchilada sauce: Forms foundation
- Two cheeses: Delivers creaminess
- Green chiles: Adds kick
- Fresh onion: Builds complexity
Step-by-Step Guide:
- Make Your Filling
- Let chicken simmer in slow cooker
- Mix in spices and chiles
- Pull apart while still warm
- Allow slight cooling
- Get Tortillas Ready
- Quick-fry each side
- Stop before they crisp
- Stack to stay warm
- Put down sauce layer
- Build Your Dish
- Spread sauce in dish bottom
- Stuff each tortilla with chicken mix
- Roll them up snugly
- Position with fold underneath
- Cook Until Hot
- Wrap with foil
- Heat for 40 minutes
- Remove cover for color
- Cool a few minutes
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Keeping It Fresh:
Stays good in fridge for 3 days. Can freeze for up to 3 months.
Tasty Companions:
Goes great with a side of Mexican rice and refried beans.
Pro Pointers:
- Grab newly made corn tortillas
- The frying part really matters
- Get that sauce level right
- Keep it covered while baking
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After making enchiladas countless times, I've learned that the way you handle the tortillas and put everything together makes all the difference for this Mexican comfort food.
Frequently Asked Questions
- → Corn tortillas or flour?
- Both work fine. Corn feels authentic; flour is easier to handle.
- → Why warm tortillas first?
- It improves flexibility and stops tearing.
- → Can I prep ahead?
- Cook the chicken and refrigerate. Assemble just before baking.
- → Freezer-friendly?
- Yes, if wrapped tightly. Defrost overnight before baking.
- → Other sauce choices?
- Red enchilada sauce is a popular option.