Chicken Enchiladas Recipe
Pulled Chicken, Salsa Roja, Cotija, Lime Crema, Shredded Lettuce, Pickled Red Onion.
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Ingredients
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For the Pulled Chicken
For the Salsa Roja
For the Lime Crema
For Assembly
Method
For the Pulled Chicken
- 1
Cook the Chicken
In a slow cooker, combine chicken breasts, chicken broth, olive oil, garlic powder, cumin, salt, and black pepper. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender.
- 2
Shred the Chicken
Once cooked, remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker and mix with the remaining juices. Keep warm.
For the Salsa Roja
- 3
Prepare Salsa
In a blender, combine tomatoes, onion, garlic cloves, jalapeño, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
For the Lime Crema
- 4
Make Lime Crema
In a small bowl, mix sour cream, lime juice, and salt until smooth. Set aside.
For Assembly
- 5
Assemble Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of Salsa Roja. Take a corn tortilla, fill with pulled chicken, and sprinkle with Cotija cheese. Roll it up and place seam-side down in the baking dish. Repeat with remaining tortillas.
- 6
Add Sauce and Bake
Once all tortillas are in the baking dish, pour the remaining Salsa Roja over the top. Sprinkle more Cotija cheese on top. Bake for 20-25 minutes, until heated through and cheese is melted.
- 7
Serve
Remove from the oven and let cool for a few minutes. Drizzle with lime crema and top with shredded lettuce and pickled red onion before serving.