I prefer Chicken Enchiladas to Ground Beef and wanted to continue finding better ways to improve on my previous Enchilada recipes. So now onto Chicken!
Chicken Enchillada Mix
Time: 2 1/2 hours. (Mostly unattended simmering)Ingredients:
- 3 Large Breasts
- 1 Can of Green Enchillada Sauce
- 1 Can of Green Chillies
- Onion Soup Mix
- 1 cup of Chicken Broth
- 1 Can of Cream of Chicken
- 1 Cup of Sour Cream
- 1 Cup of Frozen Corn
- 1 1/2
Start by placing the roast in a pot or large saucepan that has a good lid. Pour the water over the roast, cover and simmer for 30 minutes.
Increase heat to medium/high, and brown the roast on all sides.
Once the water mostly has boiled away, (keep just a bit of the beef water) pour the beef broth, chili powder and Cumin in. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours (set a timer!) or until the beef falls apart when you try to pick it up.
Take the beef out of the pan and shred the beef, using 2 forks or your fingers.
Place the now shredded beef back into the pan. There should be some great broth in with the shredded meat, to this add the Crushed Garlic, Garlic Salt, Butter, and Mixed Seasonings. Keep the everything on low, and stir everything together and let sit for a few minutes.
Turn off and let everything come down enough in temperature to use in where ever it's going.
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