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A comforting Mexican dish featuring tender slow-cooked chicken wrapped in corn tortillas with melty cheese and green enchilada sauce.
Essential Ingredients:
- Chicken breasts: Shreds perfectly
- Corn tortillas: Traditional choice
- Green enchilada sauce: Creates base
- Two cheeses: Adds richness
- Green chiles: Provides flavor
- Fresh onion: Creates depth
Detailed Instructions:
- Prepare Filling
- Cook chicken in slow cooker
- Add seasonings and chiles
- Shred while hot
- Let cool slightly
- Prepare Tortillas
- Fry briefly on both sides
- Don't overcook
- Keep warm
- Create sauce barrier
- Assemble Enchiladas
- Layer sauce in pan
- Fill tortillas with mixture
- Roll tightly
- Place seam down
- Bake Until Bubbly
- Cover with foil
- Bake 40 minutes
- Uncover to brown
- Let rest briefly
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Storage Tips:
Keeps 3 days refrigerated. Freezes well up to 3 months.
Perfect Pairings:
Serve with Mexican rice and refried beans.
Chef's Tips:
- Use fresh corn tortillas
- Don't skip frying step
- Layer sauce properly
- Cover while baking
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Years of making enchiladas taught me that proper tortilla preparation and careful assembly creates the perfect Mexican comfort dish.
Frequently Asked Questions
- → Corn vs flour tortillas?
- Both work. Corn more traditional, flour easier to roll.
- → Why heat tortillas first?
- Prevents breaking when rolling, improves texture.
- → Make ahead tips?
- Cook chicken ahead. Assemble and bake when needed.
- → Freeze well?
- Yes, wrap well. Thaw overnight before baking.
- → Sauce alternatives?
- Red enchilada sauce works too.