Ingredients
3chicken breast,boneless, skinless, halves
14.5ozchicken broth,1 can
12corntortillas
3cupsMonterrey Jack cheese,shredded, about 12oz
sour cream,for serving
1cupchicken broth
5medium tomatillos,husked and rinsed
7ozgreen chilis,1 can, diced, undrained
3tbspyellow onion
1green onion
1clovegarlic
3tbspcilantro
½poblano pepper
½lime,juiced
2tspsugar
½tspcumin
salt and pepper,to taste
Preparation
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low for 5 hours (or until chicken is cooked through). Shred and set aside.
Combine all enchilada sauce ingredients in a blender and blend for 1 to 2 minutes until everything is very well blended.
Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium-high heat. Reduce heat and simmer for 20 minutes, until sauce thickens.
Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle for about 20 seconds per side or until pliable.
Immediately stack tortillas on a plate after being warmed and cover with a pan lid to seal in the moisture and keep them from cracking.
Preheat oven to 350 degrees F.
To prepare enchiladas, place about ¼ cup shredded chicken in the center of the tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese.
Roll tortilla and place seam-side down in a 13×9-inch baking dish.
Repeat this step with remaining tortillas, arranging enchiladas side by side in the dish. Cover the top of each rolled enchilada with 2 tablespoons of enchilada sauce. Cover enchiladas with remaining cheese.
Bake in preheated oven for 14 to 16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.
