I love mexican food. Big shock to everyone, I know. I came home from seeing all of my Austin cousins in San Francisco this weekend with a real craving for my favorite enchiladas suizas and while Loteria does make a great batch, I figured it was time I attempted them at home. The results? Quick, easy, and delicious! (The perfect triple threat!)
I always put my chicken breasts in the slow-cooker in the morning if I know I am going to be using shredded chicken that night. For this recipe, which made 10 large enchiladas, I added two chicken breasts (totally 1.5 pounds before cooking), 1 cup of salsa verde, and 1 cup of chicken broth and slow-cooked on low for 8 hours. (You can also slow-cook on high for 4 hours)
1 T. olive or vegetable oil
1 cup chopped onions
2 cloves minced garlic
2 finely chopped jalapenos
2 coursely shredded chicken breasts
3 cups of salsa verde (including the 1 c. to slow-cook the chicken)
1/3 c. chicken broth (+1 cup for slow-cooking the chicken)
1/2 cup chopped cilantro
8 oz of shredded colby or monterrey jack cheese
10 large tortillas (I used the whole wheat and corn ones from Trader Joes)
Preheat oven to 400 degrees. On medium-low heat, heat oil then add garlic, onions, and jalapeno to a pan. Cook until onions become transparent, about 5-10 minutes. Add shredded chicken, 1 c. salsa verde, and 1/3 c. chicken broth to the pan. After stirring the added ingredients, cover and turn heat to low. Cook for 10 minutes.
Lightly spray a 9 x 13 baking dish with oil. Add two spoonfuls of chicken and a little cheese to each tortilla, tightly roll them up, and place them in the pan. Once all enchiladas are in the dish, top with a thin layer of salsa verde and remaining cheese. Cover with foil and bake for 20-25 minutes. Top with chopped avocado before serving.