Ingredients for Chicken Filling

Stage 1: To cook in slow cooker

  • 4 chicken breasts
  • 1 cup chicken broth
  • 1 can Rotel tomatoes w/ peppers
  • 1 can fire roasted diced green peppers

Stage 2: To cook in frying pan

  • 4 onions diced
  • 2 poblano peppers diced
  • 1 can fire roasted diced green peppers
  • 1 tbsp oil or grapeseed oil
  • 1 can Rotel tomatoes w/ peppers

Ingredients for Enchilada Sauce

  • 3 tbsp olive oil
  • 3 tbsp masa (corn flour)
  • 1 tbsp chili powder
  • 1 1/2 tsp garlic power
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1/2 tsp vinegar

Ingredients for Assembling Enchiladas

  • Corn Tortillas
  • Shredded Cheese
  • Clean tea towel
  • large ziplock bag
  • small ceramic plate

Steps for Chicken Filling - Stage 1 Slow Cooker

  1. In the slow cooker combine the chicken broth, the tomatoes and the green peppers and stir. Add the chicken breasts.
  2. Turn on the slow cooker and cook for 6 hours on high if breasts are frozen and 4 hours if not frozen.
  3. Shred the chicken with two forks when done.

Steps for Chicken Filling - Stage 2 Frying Pan

  1. In a large frying pan heat the oil until sizzling. Add the onions and poblano peppers and cook for 3 minutes. Add the tomatoes and diced, canned green peppers.
  2. Drain the broth from the slow cooker and combine the drained chicken with the vegetables.

Steps for Enchilada Sauce

  1. Heat the 3 tbsp olive oil for 2 minutes.
  2. Add the dried spices and flour and cook for 1 minute stirring constantly.
  3. Add the tomato paste with a whisk and cook for 2 minutes stirring constantly.
  4. Add the chicken broth and cook for 5 minutes.
  5. Add the vinegar.

Steps for Assembly

  1. Take an 11x13 pan and cover the bottom with the red sauce.
  2. Take 8 corn tortillas and place them on the small ceramic plate. Take a clean tea towel and run it under hot water and wring it out. Cover the tortillas on the plate with the towel and wrap it tightly. Place the whole contraption in the ziplock bag and then put it in the microwave for 90 seconds. This process renders them flexible enough to be filled.
  3. Take one tortilla at a time and fill it with the filling. Line the pan with the filled tortillas until it is full and then cover with the remaining enchilada sauce and top with shredded cheese.
  4. Bake for 30 minutes at 350 if the filling is cold and 20 minutes at 350 if the filling is warm.