Recipe Station

Here's everything you need for these fiery chicken enchiladas. Note that for the chicken you can use either breasts or thighs.

Ingredients To Gather:

2 cooked chicken breasts (or the equivalent amount of thigh meat, if you know what’s good for you), shredded
1 lb. roasted pueblo green chilies, peeled, seeded and roughly chopped
1 14oz. can diced tomatoes
2 onions
3-4 big garlic cloves
pinch cumin
pinch oregano
1 tablespoon flour
1 quart chicken stock
corn tortillas
8oz. (one brick) sharp cheddar cheese, coarsely grated
8oz. (one brick) jack cheese, coarsely grated
2 tablespoons olive oil
salt and pepper to taste, obviously

Directions To Follow:

Start by preheating your oven to 350 degrees Fahrenheit. Then:

Heat olive oil in a heavy bottomed stockpot or dutch oven. Add onion, garlic, cumin, oregano, salt and pepper and sweat until soft. Add flour, let cook until it starts to turn golden brown and the moisture is gone from the pan. Add chiles, all but 1 cup of the stock and drained tomatoes (reserve juice for Bloody Marys, obviously) and stir to combine. Bring to a boil, then simmer as long as you have time for, letting it reduce a bit, until the broth has some of the chile flavor.

Next, blend the sauce using an immersion blender. Add the chicken to the sauce, simmer, and add grated cheese. Now, lay some of the green chile on the bottom of the baking dish. Add tortillas in a layer on top of that. Pour sauce on top, and add the chicken, making sure it's spread evenly across the tortillas. Then, add a layer of cheese and repeat the layering process until you fill the dish. Add more sauce on top, followed by more cheese. Pour about a cup of stock over the whole thing. Finally, bake for about 30 minutes. You'll know it's done when it's bubbly and the cheese is melted. Remove from the oven and let stand for about 5 minutes before serving.

And you're done! We recommend serving these enchiladas with plenty of sides, including iceberg lettuce, beans, sour cream, and tomato chunks. Everyone can add toppings to create just the flavor they want. Sounds delicious!

Article & Photo Source: The Denver City Page