Favorite-Recipe Friday: Chicken Verde Enchiladas

Why Favorite-Recipe Friday, you ask?  Well, what better time to try a new recipe than on the weekend?

I'm not sure where I got this recipe from.  I think it was one of those situations where I took ideas from 2 or 3 recipes and came up with my own concoction, which is something that I do quite often.  Hey, experimenting is the fun of cooking! 






Chicken Verde Enchiladas

Ingredients:

• 1-1.5 lb boneless, skinless chicken breast
• 14 oz chicken stock or broth
• 28 oz (approximately) green chile enchilada sauce
• 1 jar salsa verde
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1 tsp cilantro
• 1 16 oz can refried beans
• 1 pkg corn or flour tortillas
• 2 cups (approximately) Colby Monterrey Jack cheese, shredded
• Sour cream (if desired)

Directions:

1. In a crock pot, cook chicken in stock or broth for approximately 4 hours on high or 8 hours on low. 
2. Remove chicken from crock pot and shred.
3. Place shredded chicken in a pot and add dry ingredients and about 1 to 1-1/2 cups of the enchilada sauce, mix well.
4. Allow to simmer for about 5 to 10 minutes.
5. Add refried beans, mix well.
6. Remove from heat.
7. Spoon mixture into tortillas, roll, and place in a greased baking pan or dish.
8. Spoon enchilada sauce over the rolled tortillas.
9. Drizzle some salsa verde over the top.
10. Top with the shredded cheese.
11. Cover with foil and place in the oven and bake at 350 degrees for about 25 to 30 minutes.
12. Remove from oven and allow to cool for a couple of minutes.
13. Top with more salsa and sour cream if desired.
14. Enjoy!

Tips:

• You can also add in a small can of green chiles to give it a little more of a kick.
• You can use pork instead of chicken and use vegetable stock instead of chicken stock.
• If you are short on time, you can also cook the chicken in a pot on the stove top. Just pour the stock or broth into the pot with the chicken, cook on high until it comes to a boil, and then reduce heat, cover,  and allow to simmer for about 1-1/2 to 2 hours.

Well, there you have it!  I hope you enjoy your enchiladas and have a great weekend!

Do you have a recipe that you would like to share?  Well, send it to me and I will feature it on my blog.  Better yet, consider doing a guest post with me.