The only chicken enchiladas I've ever made are a White Chicken Enchilada but I really wanted to try a red sauce version. I made this recipe today and I loved it! I'm back into making a lot of freezer meals so stay tuned for other varieties =). This recipe was super simple to whip up in the morning and serve by dinner. I'm sure you could just make the sauce part and stir in pre-cooked chicken, but simmering the chicken in the crock all day made a super tender and flavorful chicken that fell apart. I couldn't hardly get it out of the pot to shred it!
Craig's take on this? "It tastes really authentic.." That's a plus!
Red Sauce Chicken Enchilada
(makes four servings of 7 burritos each)
1 red pepper
1 green pepper
1 tablespoon diced green chiles
1 small can tomato paste
1 cup chicken broth
1 tsp oregano
1 tsp cumin
1/2 tsp dried pepper flakes
1 tsp salt
1 large (or two small) clove garlic, minced
5 chicken breasts
(tortillas, cheese, and salsa for prep and sour cream, guacamole, etc for toppings)
Blend onion, peppers,and chiles in a food processor. I did it to a pulp because we are anti large-chunks-of-onions around here. Dump into crock pot. Add tomato paste, broth, and spices/seasonings. Stir well. Add chicken breasts. Cook on low all day or until chicken is done all the way through. You could do it on high, too, for quicker cooking, but I just had it simmer all day on low. Once chicken is cooked, shred and stir back into the pot. Fill as photos suggest. Bake on 350 until cheese is melted.
Aboslutely best served with this Raspberry Ginger Ale from the Northwest Food Hub!