I have been making these enchiladas for about 6 years. I learned the basics of enchiladas in a church activity when I was about 12 or 13, and after high school I decided to play around with a recipe and see if it worked. It did, and so far everyone who has eaten them has loved them. I have played with the recipe a bit more since making them the first time, but they are still delicious, and my husband asks for them for his birthday every year!
You can use the filling for them as chicken tacos too, so it can be a double use recipe. The quantity in this recipe makes two 9x13 pans of enchiladas, or one pan of enchiladas, and a batch of taco filling.
2 lbs boneless, skinless chicken
1 large onion, sliced
2 lbs Monterrey jack cheese, shredded
3 large cans of chile verde enchilada sauce (the green stuff)
1 can black beans, drained and rinsed
1 can corn, drained
30 small white corn tortillas (you can use yellow, but flour tends to get gummy)
vegetable oil for frying tortillas, about 3-4 tbsp.
In slow cooker or Crock Pot, pour in one can of enchilada sauce, and add chicken and sliced onion. Set on Low for 8 hours on low if you want overnight, or 4 hours on high if you are doing this in one day. When chicken is done, let cool, and then use two forks to shred it. you might need to move this to a bowl or something and you will also want to drain some of the sauce off because it can get pretty liquidy. After shredding chicken, add cans of beans and corn, and half of the cheese, stir to combine.
You can either fry the tortillas or just microwave them for about 30 seconds on high. What we are trying to achieve here is soft tortillas so they are easy to stuff and roll. I fry them, but if you are watching your diet, you can just heat them a bit in the microwave. Make sure if you fry them, you let them cool before you handle them to roll your enchiladas.
In a medium bowl, pour one of the cans of enchilada sauce. You will use this to dip your tortillas in before filling them. Pour some of the 3rd can of enchilada sauce in the bottom of each of your pans, thus creating a non stick surface.
You are now ready to stuff and roll your enchiladas. Dip each tortilla in the sauce, then fill with chicken mixture, and roll and place in pan. You can fit about 15 rolled enchiladas in the pan. Once filled, top the pan with more enchilada sauce and more cheese. Cover with foil and bake for 15 minutes at 350 degrees. Remove foil and bake again for another 10 minutes.
I like these served with sour cream, guacamole, and a bit of lime juice, but they are good just by themselves. Great for taking dinner to friends, too.
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