Shredded chicken enchiladas red or green
I wrote this recipe about ten years ago. Way before I met my Phoenix native husband that dislikes red enchilada sauce. My original recipe was for red sauce, but I dug this out this weekend and made with green. They turned out phenomenal, but next time I will have to turn down the spice level for the kids. I wrote the recipe to be made with either red or green.
Shredded chicken enchiladas red or green
I wrote this recipe about ten years ago. Way before I met my Phoenix native husband that dislikes red enchilada sauce. My original recipe was for red sauce, but I dug this out this weekend and made with green. They turned out phenomenal, but next time I will have to turn down the spice level for the kids. I wrote the recipe to be made with either red or green.
Cooking Instructions
- 1
Cook chicken in crockpot seasoned with salt and covered with water. Can cook overnight on low or on high about 3 hours
- 2
Cook rice
- 3
Once chicken is done take out and wipe off fat and skin with a paper towel. Shred with a fork or in a blender. Don't shred too fine.
- 4
Preheat oven to 350°
- 5
Heat oil on medium heat in large skillet. Add in onion, garlic, chili powder and cayenne pepper. Stir and cook 1-2 mins
- 6
Add in chicken, rice, sour cream, 1 cup cheese, parsley, oregano and pepper. Stir to combine until cheese melts
- 7
Stir in tomato sauce if making red, or 2 cups of green sauce if making green and the salt stirring to combine.
- 8
Roll mixture into tortillas and arrange in a baking dish. Cover with the remaining green sauce or red sauce. Top with remaining shredded cheese and bake uncovered for 20 mins
- 9
Serve with sour cream, shredded lettuce or diced tomatoes if desired
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