8-10 boneless, skinless chicken breasts
1 large onion, sliced
3 cloves garlic, peeled and smashed with the side of a knife
1 jalapeño pepper, seeded and quartered
4 cups chicken broth
16 ounces sour cream
8 ounces cream cheese, softened
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin, ground
20-30 corn tortillas (6 inch)
32 ounces enchilada Sauce (I use store-bought, I’m sure homemade would be great if you make your own)
1. Place chicken, onion, garlic, jalapeño, and chicken broth in a large pot. Cover the pan, bring to a simmer, and poach the chicken for 12 to 14 minutes or until the chicken is completely done. Remove the chicken from the pot and discard remaining ingredients. Once the chicken has cooled, shred or chop it into small pieces in a large mixing bowl.
2. Combine the sour cream, cream cheese, chili powder, and cumin. Add the cheese mixture to the chicken and combine until well incorporated.
3. Place 5 tortillas on a plate and microwave for 1-2 minutes or until flexible. Repeat with remaining tortillas.
4. Place a heaping spoonful or two of the chicken mixture in the center of each tortilla, roll, fold, and place in a large baking dish. (I tend to use two 9x12 baking pans for this.)
5. Top the enchiladas with the sauce, cover with foil and bake at 350°F for 45 minutes. Serve with additional salsa, sour cream, or other toppings as desired.
This makes a lot of food. It’s one of our go-to meals when we need to cook in bulk. It’s one of Art’s most requested meals when I’m away from home for a few days as a result! It’s easy to prepare and absolutely fantastic. Easy to serve with Spanish rice or a simple salad. The only problem with them is that I rarely get to have any myself thanks to everyone in the house devouring them!
This recipe fills two 9x12 baking dishes when I make it – a single layer in each. I'm sure that, if you didn't want to discard the poaching liquid, you could strain it and use it for making rice or any other Mexican flavored dish where chicken broth would be appropriate.