Ingredients: |
Ingredients: 1 pkg Chicken Thighs (with bone & skin), and
1 pkg Chicken Thighs (boneless)
1 tbsp. Salt
1 can Chicken Broth
4 Cloves Garlic (grated or pressed)
5 Baby Carrots (whole)
1 Onion (chopped)
2 Jalapeños (chopped, remove seeds)
2 tbsp. Olive Oil
1 can Rotel (Hot Rotel, if you want extra spicy)
1 tbsp. Chili Powder
1/2 tsp. Cumin
1/2 tsp. Oregano
1 can Cream of Chicken Soup
1 cup Mrs. Renfro's Green Salsa
Flour Tortillas
1 pkg Mexican Shredded Cheese
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Directions: |
Directions:Boil for at least 1 hour the chicken with salt, broth, 2 cloves garlic, carrots, half of onion, and enough water to cover chicken. Remove chicken to cool. Remove carrots and throw away. Save broth.
When the chicken is cooled, remove skin and bones - then shred chicken. In skillet add oil and saute other half of onion, peppers, and 2 cloves garlic. Add shredded chicken and sprinkle with the chili powder.
In blender, mix Rotel, 1 cup chicken stock, cumin, and oregano. Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes. (Do not boil out all of the juices so that you still have moist chicken, that can be used in other recipes.)
Mix Mrs. Renfro's green salsa and can of cream chicken soup. Dab this mixture on the sides and bottom of 9x13 pan to keep enchilada bottoms from getting hard. Rub both sides of flour tortilla with this mixture then fill with shredded chicken. Place in pan with folded sides down. Pour remaining sauce over enchiladas. Cover with shredded cheese and heat in oven at 350º for 25 mins. |
This recipe for Chicken Enchiladas is from