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CHICKEN ENCHILADAS

CHICKEN ENCHILADAS
 
Poached Chicken:                                        Filling:
1 boneless chicken breast (1/2 #)            1 cup (4 oz) Monterey Jack, shredded
1 ½ to 2 cups chicken broth                      ¾ cup (3 oz) cheddar, shredded and divided
2 tsp dried mixed herbs                             1/2 small onion, chopped
1 bay leaf                                                      ¼-1/2 cup sour cream
                                                                       2 tbsp fresh parsley, minced
Enchilada Sauce:                                         ¼ tsp salt
2 cups tomato sauce                                  ¼ tsp pepper
½ cup + 2 tbsp water                                    
1 tbsp chili powder,                                      8 tortillas (I prefer flour)
1 garlic clove, minced                                     
½ tsp oregano                                                
1/ tsp cumin                                                   
                                                                                               
optional:  black olives and mild green chiles
                                                                       
Day 1:
Poached Chicken:
  1.  Place chicken breast in bottom of a small, heavy-bottomed saucepan.  It should fit in 1 layer snugly.  Cover chicken with broth or water.  Add herbs and bay leaf.
  2. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer.  Cover with parchment circle and simmer for 10 minutes.  Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.
  3. Shred chicken.
 
Sauce:
1.In a large skillet, combine the first 6 ingredients.
  1. Bring to a boil.
  2. Reduce heat; simmer uncovered for 4-5 minutes or until thickened, stirring occasionally.
  3. Remove from heat.
 
Assembly:
  1. In a large bowl combine chicken, cheeses (except ¼ cup of cheddar), onion, sour cream, parsley, salt and pepper.
  2. Dip each tortilla in the sauce and then fill with about 1/3 cup of the cheese filling.
  3. Roll up tortilla and place seam side down in the pan of sauce. 
  4. Pour any remaining sauce on top.
  5. Cover and label.
 
Day 2:
  1. Bake, uncovered for 20 minutes, then sprinkle with remaining cheddar cheese and bake an additional 4-5 minutes or until cheese is melted.  Garnish with olives if desired.
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  • HOME
  • SPEAKING
  • RESOURCES
    • Memorable Beginnings >
      • PlayDough
      • Magical Planning Pages
    • Authenticity & Agency
    • Gamified Experiences >
      • Anywhere Learning Plans
      • The Amazing Race Game Plan Resources
      • The Race to the Golden Ticket
      • Ready Player One
      • The Amazing Food Truck Race
      • The Great Interior Design Challenge
      • The Final Table Challenge
      • Challenge Rubrics
      • Challenge Ideas
      • Kitchen Utensil Race & Other Variations
      • Code Names for the Classroom
      • Badges
    • Innovation
    • Creativity, Curiosity, and Collaboration
    • Authentic Audience
    • Legacy
  • ABOUT ME
  • BLOG
  • BOOK
  • PODCAST
  • T-SHIRTS
  • YOUTUBE
  • RECIPES
    • DESSERTS >
      • Mini Apple Clafouti
    • QUICK BREADS >
      • Dutch Babies
    • CAKES >
      • Southern Caramel Cupcakes
      • Chocolate Lava Cake
      • Chocolate Chip Chiffon Cupcakes
      • Hot Milk Sponge Cake with Broiled Coconut Topping
    • PIES & PASTRIES >
      • Eclairs
      • Pies
      • Puff Pastry
    • YEAST BREADS >
      • Bagels
      • Pullman Loaf
      • Cinnamon Rolls
      • Pretzels
      • Pizza
    • PASTA >
      • Macaroni & Cheese
      • Fresh Pasta
      • Italian Spaghetti Sauce
    • CHICKEN >
      • Chicken Satay
      • Chicken Enchiladas
      • BBQ Chicken Pizza
      • Cilantro Lime Chicken Tacos
  • Workshop & Session Resources