10white corn tortillascut into triangles, as pictured here
6cupsshredded Mexican cheese blendor the shredded cheeses of your choice
Instructions
CHICKEN INSTRUCTIONS: Place the raw chicken (frozen is fine) in the slow cooker and set to low. Cook for 6-8 hours, until easily pulled apart. You can cook the chicken without adding anything to it, or you can season it with taco seasoning as it cooks. Pretty much anything goes. Turn off the heat and shred the chicken with tongs when it is finished cooking.
ENCHILADA INSTRUCTIONS: Preheat the oven to 350 degrees. Heat the oil in a large deep skillet or dutch oven over medium high heat. Add the onions and garlic. Cook, stirring frequently, until the onions are lightly browned and the pan is fragrant. Add the beans, green chile, and sour cream. Stir to melt the sour cream and then stir in 1 1/2 cups chile sauce, the chicken, and the spices. Taste and adjust spices as desired.
Pour 1/2 cup chile sauce into the bottom of a 9x13 pan and tilt the pan to coat the bottom. Layer the tortilla triangles over the sauce and then scoop about 1/3 of the chicken mixture over the tortilla layer. Sprinkle with cheese and then layer tortilla triangles over the cheese. Repeat to make two more layers.
Pour the remaining cup of chile sauce over the last layer of tortillas and then sprinkle generously with cheese. Bake until the cheese and melted and the sides of the pan are bubbling, about 20-25 minutes. Remove from the oven and let cool for ten minutes before serving. Enjoy!
Notes
You can use any pre-cooked chicken for this recipe. I tend to use my Crock-pot for easy shredded chicken. I'm including those directions with the recipe.FREEZER INSTRUCTIONS: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the refrigerator. Once thawed, bake as noted above.