Enchiladas that are spicy, gooey, and fat with sinfully tender meat. Meat that has simmered for 8 hours in a spicy stew of pure awesomeness.
Why bother trying to resist? It's futile. Give yourself over to them. You won't be sorry.
(P.S. Even if you're like, "Eeeew, enchilBARFas," you should still make this chicken. It would make *amazing* sandwiches.)
Slow-Cooked Chicken Enchiladas (by me, with the sauce adapted from Allrecipes.com)
For the Chicken:
-2 pounds boneless, skinless chicken breasts
-Chicken broth (1 can?) to mostly cover chicken
-8 oz can tomato sauce
-4 oz can diced green chiles
-1 packet Ortega taco seasoning (or your taco seasoning of choice)
-1 dried Guajillo chile
For the vegetable mixture:
-1 tablespoon olive oil
-1 zucchini, halved lengthwise and diced
-1/2 red bell pepper, diced (**I would suggest using the whole red pepper if you want a better veggie-to-chicken ratio...same with the onion, or perhaps another half of a zucchini!**)
-1/2 large onion, diced
-2 large cloves garlic, minced
-1/4 teaspoon ground cumin
-1/4 teaspoon chili powder
-1/4 teaspoon black pepper
-1/4-1/3 teaspoon salt (to taste)
-1/3 cup shredded cheddar cheese
-2-3 generous tablespoons plain Greek yogurt
For the Enchilada sauce (modified from http://allrecipes.com/Recipe/
-1/4 cup vegetable oil
-2 tablespoons self-rising flour
-1/4 cup chili powder (new mexico or california)
-8 oz can tomato sauce
-1 1/2 cups water
-1/2 teaspoon ground cumin
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/2-3/4 teaspoon salt (or to taste)
-Approximately 1/4 teaspoon unsweetened cocoa powder (**start with 1/4 teaspoon, taste, and add more from there if you want**)
-8 flour tortillas, warmed in the microwave
-Approximately 1 cup shredded cheddar (really, can't go wrong with a 'more is better' attitude here..)
-Greek yogurt, for topping
-Chopped cilantro, for topping
1. Add chicken breasts to a slow-cooker. Add enough chicken broth to almost cover the chicken breasts. Add tomato sauce, green chiles, and taco seasoning, mixing to combine. Add the guajillo chile. Cover, set on high for about 30 minutes (this can probably be skipped if you're short on time in the morning), then change to low. Let cook on low for 7-8 hours, or until the meat falls apart when scraped with a fork. Shred the chicken in a large bowl and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onions and garlic, saute for 3 minutes. Add zucchini and bell pepper, saute until slightly softened. Add cumin, chili powder, salt, and pepper, mixing well. Remove from heat and place in a small mixing bowl. Add shredded cheddar and Greek yogurt, mixing thoroughly to combine. Set aside.
3. Preheat the oven to 375 while you make the sauce.
4. Get all of your ingredients for the sauce prepped and have them at the ready--it's easy for the flour in the sauce to burn, so you need to be constantly stirring! In a saucepan, heat vegetable oil over medium heat. Add flour and chili powder, combining with a whisk or wooden spoon. Cook until lightly brown. Gradually stir in tomato sauce, water, cumin, garlic powder, onion powder, salt, and cocoa powder. Continue cooking over medium heat for approximately 10 minutes, or until slightly thickened. Remove from heat.
5. Pour 1/2 cup of the enchilada sauce on the bottom of a 13x9" pan, spreading it out equally.
6. Assemble each enchilada by putting down the desired amount of chicken and 1/8th of the vegetable mixture. Fold or roll up the enchilada and place seam-side down in the pan. When finished, pour remaining enchilada sauce over the top. Sprinkle generously with shredded cheddar.
7. Bake for 20 minutes, or until cheese begins to brown. Remove from oven and let cool for 10 minutes before serving. Serve with Greek yogurt and cilantro as toppings.
-Serves 4 people with hearty appetites.
Note: This makes more chicken than you can probably fit in your enchiladas....that is a desirable outcome, because the chicken is so delicious! You'll eat it straight out of the bowl...I promise you. That is happening.