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Pulled Chicken Enchiladas

5 star rating
 

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Submitted by: EPearso10

 

These enchiladas are delicious. the longer the chicken simmers, the better the flavor.
 

Ingredients

  • 8 oz mild or hot enchilada sauce
  • 8 oz chicken broth
  • 1 roasted chicken
  • 3 tbsp flour
  • 12 oz shredded cheese
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 cup diced onion
  • 2 cloves minced garlic
  • 10 burrito tortillas
  • Salsa
  • Sour cream
  • Butter
  • Diced chives (if desired)

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Method

Shred roasted chicken into a mixing bowl, coat with flour, chili and cumin seasoning. In a large skillet saute onions and garlic. Once soft, add enchilada sauce and chicken broth. Allow to cook down 5 minutes. Add shredded, seasoned chicken to skillet, reduce heat to med-low. Preheat oven to 350 degrees. While oven is preheating and chicken is simmering, butter a 9 x 12 pan with butter. Get out your shells, they should be at room temperature. Put a little more than half of the cheese into the skillet and stir until completely melted. Remove from heat.Using a slotted spoon, put small amount of chicken mixture into each shell and roll like a burrito. Place into butter pan. Continue until most of your chicken is used up. Spoon the remaining mixture over the top of the rolled enchiladas. Cover with cheese and chives (if desired). Allow to bake 20 to 30 minutes at 350 degrees F until shells are crispy and cheese is bubbly. Serve with salsa and sour cream.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: EPearso10 ()

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