Hi friends! Today I have a super yummy recipe that I will definitely be making again this week… they were THAT good. I made Extra Cheesy Chicken Enchiladas and it takes a while to actually cook the chicken, but it’s pretty much just like set it and forget it! You can even make this in the crock pot and eat as shredded chicken tacos as well, if you might happen to be a little too lazy to actually roll these, hey, I won’t judge! Super num-i-ness ahead:
You will need:
1 ea Whole Chicken
4 Cups Chicken broth, homemade or box
1 ea Bay Leaf
2 tsp ea: onion powder, garlic powder
2 Tbls ea: Cumin, Paprika
1 tsp ea: Oregano, Season Salt
4oz Carrot, medium chop
3 oz Celery, medium chop
7.5 oz Tomato Sauce
tortillas, taco size
cheese blend, or any cheese you prefer
Place chicken in stock pot and cover with stock. Add water until almost fully submerged. Add all ingredients except tomato sauce.
Let simmer uncovered for 1.5 hours.Take chicken out of broth, discard bay leaf.
Take off skin and remove meat from bones. Shred chicken into large chunks. Place back in stock pot and add tomato sauce. Let simmer for additional 30 minutes. Taste broth and adjust seasoning if needed.
Now, it’s time to assemble the enchiladas. Take tortilla and place 2-3 Tbls of cheese.
Add some chicken, about 1/4 cup worth over cheese.
Bake in preheated 350 degree oven for about 20 minutes. Serve and enjoy! Now traditional enchiladas are made with corn tortillas but I prefer how flour tastes. That is why I called these enchiladas instead of burritos. I hope you try these out and like I said this shredded chicken is AMAZING in as chicken tacos as well. That is how I first tried this recipe out, I got it from my dad. SO yummy, thanks daddy!