I made these for this past Christmas Eve dinner at my aunt & uncle’s house and everyone seemed to like them. I could have used a lot more heat, but I didn’t have any Cheyenne pepper. You can also add more green chiles to bump the heat up. I used about 10 lbs of chicken and got about 4 dozen small enchiladas out of this. I recommend buying the foil pans if you’re planning to make a lot of these.
Use a crockpot!
For every 3 lbs of chicken you need the following cans of delicious food:
1 can Hatch green chiles (optional)
1 can corn
1 can diced tomatoes
1/2 a chopped or diced onion
1+1/2 cup enchilada sauce (I use Rosarita brand)
1 bell pepper (optional)
1 can black beans (optional)
1 can jalapeno peppers (optional)
~2 tbsp garlic salt (I’m greedy, I like garlic)
Chile powder, salt, Cheyenne pepper, and paprika to taste
Throw everything into the crockpot. Cook until chicken is cooked (~4 hours on high), then pull apart using forks.
Spoon chicken and crockpot goodness into tortillas, add cheese, wrap it up! Place into baking dish. Repeat until dish is full. Cover everything in more enchilada sauce. Then, cover in a layer of cheese. Put into oven.
Note: We used white corn tortillas before, but you could probably use whichever kind you want to. Before you put the chicken and etc. into the tortillas, put the tortillas in the microwave wrapped with a damp paper towel to soften them up, a few at a time.
I think that I decided that you cook them, covered, at 375F for about 30 – 40 minutes. Add olives (optional) with 5 or 10 minutes to go. When they are finished, take them out of the oven and let them cool for 10 or 15 minutes, so that they don’t stick together so much when you are trying to get them out.
Oh, also I like to eat these with a ton of sour cream, salsa, and guacamole! I make my guac with just garlic salt and fresh diced tomatoes, mmmm.