Chicken And Chile Enchiladas

Serves 4
Recipe By: Tammy Biber and Theresa Howell
Published in: Southwest Slow Cooking


1 med yellow onion -- chopped
5 clove garlic -- chopped
1 poblano chile -- seeded and chopped
2 chicken breasts -- bonelss
2 green chiles -- roasted and choped
1 tablespoon oregano -- dried
1 teaspoon cayenne
32 ounce jar Green enchilada sauce
Nonstick cooking spray
1 cup sour cream -- light
2 med tomatoes
2 cup monterey jack cheese -- shredded
12 corn tortillas -- 6 inch

In the slow cooker, combine the onion, garlic, poblano,chicken, green
chiles, oregano, and cayenne. Over the top, pour 1 cup of the
enchilada sauce, making sure to lightly coat the chicken. Cover and
cook on low for 5 to 6 hours.

Preheat oven to 350F and lightly coat the bottom of a 13 x 9 inch baking
pan with nonstick cooking spray. Remove the chicken from the slow cooker
and shred with a fork. Set aside. In a large bowl, combine the remaining
ingredients from the slow cooker, the remaining enchilada sauce, the sour
cream, and the chopped tomatoes. Stir well. Dip one tortilla at a time in
the mixture, making sure it is well coated. Add 1 tablespoon shredded
chicken and 1/2 tablespoon shredded cheese to the center. Carefully roll
the filled tortilla and place in the baking pan. Repeat until all
tortillas are in the pan. Spread remaining enchilada mixture over the top
of the tortillas and spread evenly. Sprinkle remaining cheese over the
top, and cook in the oven for 20 to 30 minutes or until heated through.
Serve warm with tortilla chips. Makes 4 to 6 servings.

A great way to keep your tortillas from splitting when rolled is to place
3 to 4 tortillas at a time in an unsealed plastic bag and microwave for
30 seconds. This will make them soft and pliable.

http://www.terrypogue.com/Terry


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