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Categories:
chicken breasts tequila water cumin onion powder garlic kosher salt cream cheese salsa hatch cheese corn tortillas
Viewed: 51 - Published at: 8 years agoIngredients
- 2 pounds boneless skinless chicken breasts
- 1/4 silver tequila
- 1/4 cup water
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon kosher salt
- 8 ounces cream cheese
- 1 1/2 cups salsa hatch green chile, substitute with any store bought green chile salsa
- shredded cheese
- 12 corn tortillas
Method
- Add first 7 ingredients in a crockpot and set on low for 4 hours or on high for 2 hours (the chicken can be frozen)
- Preheat oven to 375 degrees
- Shred the chicken and place in a bowl and add the softened cream cheese and about 3/4 of a cup of the green salsa and mix
- Place about a 1/4 cup canola oil in a pan and set over med/low heat
- Quickly fry each tortilla about 1 to 2 seconds per side. You just want to make the tortillas pliable so you can roll them without breaking them. You can skip this step and wrap the tortillas in a dampened cloth and microwave for 1 minute to achieve the same effect
- Add about a 1/4 cup of salsa to the bottom of a 9" X 13" casserole dish
- Take each tortilla and fill with approximately 2 tbsp of chicken mixture and roll tightly. Place seam side down in the casserole dish and repeat this process
- Spoon remaining green salsa over top of the enchiladas and cover with shredded cheese
- Bake in oven for 20 minutes.
