Reviews (1) Add Rating & Review 136 Ratings 5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13 Martha Stewart Member Rating: Unrated 07/09/2012 I used your slow cooker chicken taco recipe for the meat in this enchilada recipe and it was to die for. My family loved it as did I!
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Gallery Chicken Enchiladas Credit: Charles Schiller Recipe Summary Servings: 6
Ingredients Ingredient Checklist 12 corn tortillas, (6 inch) For the Filling 1 chicken (3 to 4 pounds) 2 quarts homemade or low-sodium canned chicken stock 2 tablespoons extra-virgin olive oil 1 onion, halved and cut into 1/4-inch slices 2 green or red bell peppers, seeded and cut into 1/4-inch strips Enchilada Sauce For the Garnish Pepper and Tomato Salsa Sour cream, (optional) For the Topping 2 cups grated Monterey Jack cheese (about 6 ounces) 2 cups grated sharp cheddar cheese (about 6 ounces)
Cook’s Notes Bring to room temperature before baking.
Gallery Chicken Enchiladas Credit: Charles Schiller
Recipe Summary Servings: 6
Gallery
Chicken Enchiladas Credit: Charles Schiller
Chicken Enchiladas
Credit: Charles Schiller
Chicken Enchiladas
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
12 corn tortillas, (6 inch)
1 chicken (3 to 4 pounds) 2 quarts homemade or low-sodium canned chicken stock 2 tablespoons extra-virgin olive oil 1 onion, halved and cut into 1/4-inch slices 2 green or red bell peppers, seeded and cut into 1/4-inch strips Enchilada Sauce
Pepper and Tomato Salsa Sour cream, (optional)
2 cups grated Monterey Jack cheese (about 6 ounces) 2 cups grated sharp cheddar cheese (about 6 ounces)
Directions
Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside.
Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
Cook’s Notes Bring to room temperature before baking.
Cook’s Notes
Bring to room temperature before baking.
Reviews (1)
Add Rating & Review 136 Ratings 5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13
Martha Stewart Member Rating: Unrated 07/09/2012 I used your slow cooker chicken taco recipe for the meat in this enchilada recipe and it was to die for. My family loved it as did I!
Reviews (1)
Add Rating & Review 136 Ratings 5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13
Add Rating & Review
136 Ratings 5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13
136 Ratings 5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13
136 Ratings 5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13
5 star values: 21 4 star values: 18 3 star values: 56 2 star values: 28 1 star values: 13
Martha Stewart Member Rating: Unrated 07/09/2012 I used your slow cooker chicken taco recipe for the meat in this enchilada recipe and it was to die for. My family loved it as did I!Martha Stewart Member
Rating: Unrated 07/09/2012
I used your slow cooker chicken taco recipe for the meat in this enchilada recipe and it was to die for. My family loved it as did I!
Rating: Unrated
All Reviews for Chicken Enchiladas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Enchiladas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
