![]() ![]() You can also bake chicken breasts or thighs with salt and pepper and olive oil for about 20 minutes in the oven at 375F until the internal temperature registers 165F. A whole rotisserie chicken, with bones and skin removed, is also the amount of chicken you'll need for this recipe. Shredded Chicken: Literally ANY way you like cooking chicken is great in this recipe.The flavor in these enchiladas is just SO GOOD. We're building flavors that land us somewhere in a green chile chicken/salsa verde heaven. Look how yummy! Chicken, veggies, spices, canned soup AND canned chiles, sour cream, cheese, salsa verde, and taco-sized tortillas. That adds flavor but also adds a step to the recipe, and I like keeping these simple. I don't do any weird tortilla-in-oil maneuvering, I feel that it doesn't add any flavor, though there are some versions of enchiladas that call for dipping tortillas in sauce rather than oil.Top with all your favorite Mexican toppings. Roll the mixture into small tortillas, top with salsa verde and sour cream, bake, DONE. The short method is this: cook some chicken, sauté some veggies in taco seasoning, mix everything up with cream of chicken soup, sour cream, and canned chilis.I often simply boil chicken breasts and then save the liquid for homemade stock that I'll make a day or so later (keep the cooking liquid in the fridge). This version of enchiladas uses cooked shredded chicken, and, yes, this is absolutely a great place to use up leftover shredded chicken or grab a rotisserie chicken.Americanized enchiladas are lovely, but authentic they are not. This is a recipe born in the Midwest of necessity and a love of cream of chicken soup, which, imo, is a very underrated ingredient. As much as I'd love to shout AUTHENTIC ENCHILADAS, COMING UP, this is absolutely not that recipe. ![]()
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