These Chicken Enchiladas with Green Sauce are easy to make and packed with flavor. This is a family-friendly recipe everyone will love!
Ready in: 6hours
3boneless, skinless chicken breast halves
1(14.5 oz) can chicken broth
12corn tortillas(I prefer Guerrero Brand)
1recipe Green Enchilada Sauce, recipe follows
3cupsshredded Monterrey Jack cheese(about 12 oz.)
Sour cream, for serving
Green Enchilada Sauce
5medium tomatillos(husked and rinsed)
1(7 oz.) can diced green chilis, undrained
Salt and pepper to taste
Make the chicken: Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 5 hours (or until chicken is cooked through). Shred and set aside.
Make the enchilada sauce: Combine all enchilada sauce ingredients in a blender and blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
Warm the tortillas: Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until pliable. Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking).
Preheat oven to 350 degrees F.
Assemble and bake the enchiladas: To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seam-side down in a 13" x 9" baking dish.
Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese.
Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.
You can make the green enchilada sauce in advance and freeze it for later use.