I’m sure this won’t come as a surprise, but we’re not big fans of Mexican food in the OCF house. The Mister can’t eat anything spicy, and I just don’t really like it much. Too many weird ingredients that I don’t like. I’ll eat a soft taco or a taco salad, but you can keep the salsas, refried beans, black beans, pinto beans, cilantro and guac to yourselves. But sometimes you just want to make something different and just do it your own way so that you do like it. So that’s what I did with Enchiladas. I’d see recipes for them but I didn’t like anything in it. That green sauce? Ewww, what’s up with that? So I decided to make up my own. Do it the way we’d like it. And I’m pretty happy with how it turned out!
For Shredded Chicken
- Boneless Skinless Chicken Breasts (I used about 1 1/2 lbs)
- ¼ cup chicken broth
- 1 medium onion, cut into chunks
- 4 cloves of garlic, smashed
- 1 teaspoon Penzeys Cumin
- 1 teaspoon Penzeys smoked Paprika
- 1 teaspoon Penzeys Mexican Oregano
- freshly cracked pepper
- one 15 oz can tomato sauce
- ¼ cup barbeque sauce
- 4 tablespoons brown sugar
Cut your onions in chunks and throw them in the crockpot. Smash your garlic and add them in with the onions. Place the chicken on top of the onions and season with salt & freshly cracked pepper. (You’ll add the seasonings later) Let the chicken cook on low for about 6 – 8 hours or until it’s cooked all the way through and starting to fall apart.
Once the chicken is done, separate the onions & garlic from the chicken, keeping the chicken and the broth in the crock pot. If you want to use the onions and garlic in the filling, by all means go ahead. I don’t use it.
Shred the chicken. Add the cumin, smoked paprika, oregano and any other seasonings you desire to your shredded chicken. Mix it up and let it cook on low for another hour so.
From this point you can either refrigerate the chicken and use it another day (which is what I did) or you can use the chicken right then and there to make your enchiladas (I’ve done this before too). It worked very well to make the chicken over the weekend when I had a bit more time and then use it in the middle of the week for dinner.
When you are ready to start assembling the Enchiladas go ahead and preheat your oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray.
In a small sauce pan, add your tomato sauce, barbeque sauce and brown sugar. Let that come to a boil and then let it simmer on low.
Take one tortilla and place a little bit cheese on it. I had some slices of mild cheddar that I needed to use up so I placed a half of a slice on my tortilla. Normally I just throw some shredded cheese on there. Top the cheese with some shredded chicken. You don’t want to use too much or it will all fall out! Top the chicken with a little bit of the sauce.
Fold the tortilla and place it in the baking dish. I usually use a little bit of sauce to help hold the tortilla together. If you have issues with them staying closed you can always use a toothpick, but I find that the sauce helps. Repeat this with the other seven tortillas. Top with the sauce.
Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and top with shredded cheese.
Pop it back in the oven for about 5 minutes until the cheese melts.
Serve with your favorite kind of rice!