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Pulled Chicken Enchiladas Recipe

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This recipe for Pulled Chicken Enchiladas is from The Copeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 oz Mild or Hot Enchilada Sauce
8 oz Chicken Broth
1 Roasted Chicken
3 Tbsp Flour
12 oz Shredded Cheese
1 Tbsp Chili Powder
1 Tbsp Cumin
½ cup Diced Onion
2 cloves Minced Garlic
10 Burrito Tortillas
Salsa
Sour Cream
Butter
Diced Chives, if desired

Directions:
Directions:
Shred roasted chicken into a mixing bowl, coat with flour, chili and cumin seasoning. In a large skillet saute onions and garlic. Once soft, add enchilada sauce and chicken broth. Allow to cook down 5 minutes. Add shredded, seasoned chicken to skillet, reduce heat to med-low. Preheat oven to 350 degrees.

While oven is preheating and chicken is simmering, butter a 9 x 12 pan. Get out your shells, they should be at room temperature. Put a little more than half of the cheese into the skillet and stir until completely melted. Remove from heat. Using a slotted spoon, put small amount of chicken mixture into each shell and roll like a burrito. Place into buttered pan. Continue until most of your chicken is used up. Spoon the remaining mixture over the top of the rolled enchiladas. Cover with cheese and chives (if desired).

Allow to bake 20 to 30 minutes at 350 deg until shells are crispy and cheese is bubbly. Serve with salsa and sour cream.

 

 

 

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