Cheesy Chicken Enchiladas

This is my version of a Mexican classic. It's tasty, simple, and packs a kick of heat with it. Although this takes a few hours to prepare, the results are just downright perfect. You will need a slow cooker, and a 9x13 baking dish. I've split this into two sections so it is easier to follow.

Slow Cooker:

4-6 Boneless, Skinless Chicken Breasts
1 Small Can Chipolte Peppers in Adobo Sauce (this can be found in the Mexican aisle of most grocery stores)
14-16 ounces of canned Tomato sauce
14-16 ounces of canned diced tomatoes, undrained
1 Cup Pace Medium Salsa

1: Combine the breasts, tomato sauce, diced tomatoes, and salsa into a crock pot or similar slow cooker. Turn cooking temperature dial to High.

2: Add in 3-4 peppers from the can of chipoltes, you may leave these whole, or dice them up for even more heat. Pour in some of the onions and liquid from the can as well.

3: Cook on high for 4-5 hours, or until the chicken shreds easily. Separate the chicken from the sauce, saving both for later. Allow chicken to cool before shredding.

Baking Dish:

1 Package of Large Flour Tortillas
2 Cups of shredded Medium Cheddar Cheese
2 Cups of shredded Monterey Jack Cheese
2 Cups of shredded Mozzarella Cheese
14-16 Ounces of Red Enchilada Sauce
2 Cups of Colby Jack Cheese

Preheat oven to 350 Degrees

1: Spray a deep 9x13 baking dish with non-stick spray if needed, and pour in a 1/4-1/2 inch layer of the sauce created in the slow cooker.

2: Combine cheddar, monterey jack, and mozzarella cheeses into a bowl with the cooled, shredded chicken. Place 2-3 tablespoons of this mixture into the center of a tortilla and wrap it tightly with the tortilla. Place the filled tortilla into the baking dish. Continue this until you run out of chicken-cheese mixture, or you run out of space in the baking dish, leaving little or no gap between the tortillas in the dish.

3: Using a spoon, evenly cover the tortillas with the enchilada sauce. Spread the colby jack cheese over the dish as evenly as possible, covering as much as you can. Cover the baking dish with aluminum foil, shiny side down, and place into the oven.

4: Bake for 30 minutes in the 350 degree oven, then remove the aluminum foil and continue baking for another 10 minutes. Remove dish from the oven, and allow to cool for 5-10 minutes before serving. Enjoy!

These are great on their own, but I often pair them with a side of refried beans or Spanish-style rice. I serve them with a dollop of sour cream on top, and a side of salsa for dipping. Feel free to try this recipe with beef or pork, and make it your own. When I pour the sauce from the slow cooker into the baking dish, I try to make sure to remove the chipolte peppers, but if you like really spicy food, it is ultimately up to you to leave them in.

~Bon Appétit~

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