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My Very Favorite Chicken Enchiladas

My favorite enchilada recipe. A comforting family classic straight from my recipe binder.
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Servings: 8
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 2-3 chicken breasts cooked and shredded optional seasonings can be added while cooking chicken: A bit of salt, chili powder, cumin, oregano, onion, garlic powder.
  • 1 onion diced
  • 1 14.5oz can diced tomatoes drained
  • 1 8oz small can of tomato sauce optional
  • 1 4oz small can diced green chiles
  • 1.5 cups shredded mexican cheeses
  • 1 can black beans or pinto beans or fresh cooked beans not from a can!
Enchilada Sauce
  • 2 Tbsp avocado oil
  • 2 Tbsp. flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth
For Topping
  • Black Olives for topping
  • Sour Cream for serving
  • 1.5 cup shredded mexican cheeses

Equipment

  • Slow Cooker or Dutch Oven

Method
 

Cook the Meat:
  1. Add 3 chicken breasts to a dutch oven pot. Add some seasonings of choice: a bit of salt, cumin, chili powder, oregano, pepper, garlic powder, onion powder. Whatever you have on hand and whatever sounds good! Then top with 1/4 cup of melted butter.
  2. Cover with lid and bake in the oven at 275 for 3-4 hours. It will shred easily and be fork tender at the end.
Make The Enchilada Sauce:
  1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-20 minutes until reduced by a 1/3. It will thicken more as it cools.
Make the Enchilada Filling
  1. Transfer meat to another bowl and saute the onion in the same pot in 1 tbsp avocado oil. Then add in the drained canned tomatoes, tomato sauce, green chilis, beans, and chicken. Simmer for 5-10 minutes.
  2. Fill flour tortillas with meat mixture, a bit more cheese, roll them up and place in prepared baking dish. Cover with enchilada sauce, more cheese, and sliced black olives. Cook at 350 for 30 minutes until cheese is melty and bubbly and the tortillas look crispy.
THIS LAST STEP IS VERY IMPORTANT.
  1. Serve with sour cream and enjoy :)
Slow Cooker Method:
  1. Toss chicken in the slow cooker, season it with some cumin, salt, pepper, chili powder, garlic, onion, whatever sounds good. Add in the canned tomatoes, green chili, tomato sauce, onions, and cook low and slow for 4-6 hours. Add 1 cup of cheese at the end of cooking. Proceed with the rest of the recipe as written.