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Chicken or Pulled Pork Enchiladas with green chili base Recipe

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This recipe for Chicken or Pulled Pork Enchiladas with green chili base is from The Gautsch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
tortillas corn or flour
2 whole boneless skinless chicken breasts or pulled pork
Cumin for sprinkling
chili powder for sprinkling
1/4 c vegetable oil
1 whole large onion diced
2-3 cans (15 oz) green enchilada sauce (or use red)
3 cups grated cheddar/jack cheese or more if needed (or pepper/jack if you want a little kick)

sour cream for serving
diced tomato for serving
chopped cilantro for serving
Directions:
Directions:
preheat oven 350º
One at a time hold corn tortillas over the stove top burner to brown slightly, about 30 seconds per side. If using flour tortillas just warm in the microwave. Set warmed tortillas aside.
Sprinkle both sides of the chicken breasts with the cumin and chili power. Heat oil in a skillet over med. heat and cook the chicken on both sides until done in the middle, about 4-5 min. per side or until juices run clear.
If using pulled pork, warm it up and sprinkle with cumin. Set aside on a plate to cool, then if using chicken shred finely with a fork.
Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate.
Pour 1 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some meat, and finally some of the caramelized onions. Roll it up tightly then place it seam side down in the pan. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder then bake it for 30 minutes or until hot and bubbly.
Remove it from the oven and let it sit for 15 to 20 minutes before serving. Serve 2 enchiladas at a time topping with a dollop of sour cream, a sprinkle of diced tomatoes and a sprinkling of cilantro.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This basic recipe is from The Pioneer Women Show. I changed it a bit to fit our taste. I use flour tortillas. Corn tortillas are hard to roll, but you can change it up and lay the corn tortillas flat and layer with shredded meat etc.

 

 

 

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