Shredded Chicken Enchiladas!

Shredded chicken, chipotle chili powder, Cotija cheese and verde (green) sauce combine to make a savory yet spicy mexi-style meal!

Prep time: 1 hour 15 minutes

Serves: 6Watch the Video

Ingredients

• 2 lbs. chicken (tenderloins, breasts, or other cut of meat you can boil)• 2 cups shredded sharp cheddar cheese (can be mixed with or substituted by Monterey Jack )• 1 package Cotija cheese• 1package of 8-12 corn tortillas• ½ medium white onion (finely chopped)• 1 bunch fresh cilantro (roughly chopped)• 3-5 tablespoons diced green chilies (use canned chilies – more or less to taste)• 1 10oz.can chile verde enchilada sauce• 1 6oz.can Herdes Brand Verde sauce• 3 bay leaves• 5-7 pepper corns• 1 teaspoon black pepper• 2 teaspoons kosher salt• 2-3 teaspoons chipotle chile powder• 1/12 teaspoons garlic powder

Bake in large glass baking dish at 350 degrees

Bring large saucepan of water, bay leaves and peppercorns to a rolling boil

Add chicken to boiling water and cook over medium heat 10-15 minutes (depending on thickness of meat) – until meat is cooked through

Remove chicken from water, ensure bay leaves and peppercorns are removed

Put cooked chicken in a large mixing bowl and shred by pulling it apart using two forks pulling against each other

Step 1 – Boil and Shred Chicken

Once chicken is shredded, spice and toss it well with salt, pepper, poultry seasoning, garlic powder and chipotle powder

Add diced green chilies, diced onion, and ¾ of the chopped cilantro (save ¼ cilantro to sprinkle on top when plating/serving cooked enchiladas)

Incorporate 1 ½ cups shredded cheese, plus ½ cup of Cotija cheese into meat mixture and combine (save balance of shredded cheese to put on top of enchiladas before baking)

Step 2 – Make Enchilada Filling

Cooks Note: Taste to make sure you like the balance of seasoning and adjust as needed

Step 3 – Roll and Bake

Soften corn tortillas before filling and rolling them by sliding them into and quickly out of a shallow saucepan of sizzling water.

Once tortilla is softened, fill with chicken mixture, roll and place enchilada at far end of 9x12 baking dish. Repeat until filling is used up. Place each roll against the previous one, fitting 6-8 enchiladas in the pan. A second baking dish may be required if you have remaining filling and tortillas.

Cover enchiladas with approx. ½ can of Herdes plus ½ can of Verde Enchilada sauce. Enchiladas should be covered, but not “soaked” in sauce (otherwise they will fall apart when serving).

Sprinkle remaining shredded cheese over top and bake for 30-35 minutes in hot 350 degree oven until cheese is melted and meat inside is piping hot.

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Watch the Video

Cook’s Note: Serve with black beans, and greens topped with sliced cherry tomatoes. Once everything is plated, sprinkle with remaining

cilantro and Cotija cheese to taste. Offer sour cream, salsa and guacamole if you like too!!

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