In a large mixing bowl season the shredded chicken with the spices, olive oil, salt, and pepper. Set aside. In a large pot, brown the onions in olive oil and add the diced blistered poblano ...

To your slow cooker add the chicken breasts, one can of enchilada sauce, green chiles, chili powder, garlic powder, oregano and salt, honey and lime juice. Cook on low for 6 hours, or high for 3-4 ...

This dish can also be made ahead to have on deck after a long day or as a crowd-pleasing meal to serve at a party. To make them in advance, assemble the stuffed tortillas as instructed and arrange ...

3) In a large skillet, add the shredded chicken and 2 cups of the green enchilada sauce. Simmer for about 10 minutes to allow the chicken to absorb the flavors.

5. Add ¾ cup enchilada sauce and 1 cup of Monterey jack cheese to the chicken mixture. 6. Place ½ cup of the green sauce in the bottom of the baking dish. 7. Now it’s time to roll the enchiladas.

After each tortilla is warmed, assemble an enchilada: lay the tortilla flat on an oven-proof plate or baking dish and add a small handful of chicken, then shredded cheese, in the center. Top with ...

Ingredients: For the shredded chicken: 2 pounds boneless skinless chicken thigh or breast ½ small white onion, peeled and cut in half ½ head garlic, lightly crushed 1 tbsp Mexican oregano 1 ½ ...