Ingredients
4 boneless skinless chicken breasts
4 cups chicken stock
1 medium onion, in medium dice
1 tablespoon minced garlic
4 teaspoons oil
Salt
Pepper
Crushed oregano
12 corn tortillas
Cooking spray
2 cups shredded cheese
2 cans Stokes Green Chili Sauce with Pork
Instructions
— Poach chicken breasts in chicken stock for 30-45 minutes, or until cooked through.
— Remove chicken from poaching liquid. Cut into large chunks and chill in a medium bowl in the refrigerator. Reserve 1 cup of liquid.
— Using the same pot used to cook the chicken, sauté the onion and garlic in the oil, and add salt, pepper, and oregano to taste.
— Remove chicken from refrigerator and shred into the onion mixture. Stir in the reserved poaching liquid. Continue cooking until most of the liquid has evaporated. The chicken should remain fairly moist.
— Return the chicken mixture to the bowl and place in refrigerator.
— Heat both cans of chili sauce in the same pan used to cook the chicken.
— Preheat the oven to 350F.
— Place six corn tortillas on a double layer of aluminum foil and coat both sides with cooking spray or oil. Warm in the oven for 3-4 minutes, or until soft. Repeat with the remaining tortillas.
— Remove chicken mixture from the refrigerator and stir in a ¼ cup of chili sauce and 1-1/2 cups of shredded cheese.
— Spray a 13x9” pan with cooking spray, and spread ¾ cup of chili sauce on the bottom of the pan.
— Fill each tortilla with 1/3 cup of chicken mixture, roll, and place in pan with seam side down.
— Pour remaining chili sauce over the enchiladas, and top with cheese. Cover pan with foil, and bake at 450F for 20 minutes. Uncover pan and bake for another 10 minutes, or until bubbly and slightly browned.
4 boneless skinless chicken breasts
4 cups chicken stock
1 medium onion, in medium dice
1 tablespoon minced garlic
4 teaspoons oil
Salt
Pepper
Crushed oregano
12 corn tortillas
Cooking spray
2 cups shredded cheese
2 cans Stokes Green Chili Sauce with Pork
Instructions
— Poach chicken breasts in chicken stock for 30-45 minutes, or until cooked through.
— Remove chicken from poaching liquid. Cut into large chunks and chill in a medium bowl in the refrigerator. Reserve 1 cup of liquid.
— Using the same pot used to cook the chicken, sauté the onion and garlic in the oil, and add salt, pepper, and oregano to taste.
— Remove chicken from refrigerator and shred into the onion mixture. Stir in the reserved poaching liquid. Continue cooking until most of the liquid has evaporated. The chicken should remain fairly moist.
— Return the chicken mixture to the bowl and place in refrigerator.
— Heat both cans of chili sauce in the same pan used to cook the chicken.
— Preheat the oven to 350F.
— Place six corn tortillas on a double layer of aluminum foil and coat both sides with cooking spray or oil. Warm in the oven for 3-4 minutes, or until soft. Repeat with the remaining tortillas.
— Remove chicken mixture from the refrigerator and stir in a ¼ cup of chili sauce and 1-1/2 cups of shredded cheese.
— Spray a 13x9” pan with cooking spray, and spread ¾ cup of chili sauce on the bottom of the pan.
— Fill each tortilla with 1/3 cup of chicken mixture, roll, and place in pan with seam side down.
— Pour remaining chili sauce over the enchiladas, and top with cheese. Cover pan with foil, and bake at 450F for 20 minutes. Uncover pan and bake for another 10 minutes, or until bubbly and slightly browned.
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