4 skinless, boneless chicken breast halves
1 4-ounce can diced green chile peppers
1/2 cup chopped onion
5 cloves garlic, minced
1 tablespoon dried oregano, crushed
1/2 teaspoon cayenne pepper
1 10-ounce can enchilada sauce
1/2 cup Canna Butter*
1/2 cup shredded Mexican cheese blend
In a 4-quart slow cooker, combine chicken, chile peppers, onion, garlic, oregano and cayenne pepper. Pour canned enchilada sauce and Canna Butter over chicken mixture, coating the chicken. Cover and cook on medium heat setting for three hours. Remove chicken from slow cooker reserving cooking liquid.
When chicken is cool use forks to pull chicken apart into shreds. Place shredded chicken in a serving bowl. Stir in enough of the reserved cooking liquid to moisten. In the center of eight tortillas (corn or flour) place 1/3 cup filling, then carefully roll up the filled tortilla. Add another 10-ounce can of enchilada sauce to the remaining reserved cooking liquid. Spread 1/2 cup of sauce in a 3-quart rectangular baking dish.
Place rolled enchiladas in the baking dish and top with remaining sauce. Cover and bake in a 350-degree oven for 25 minutes or until heated through. Sprinkle enchiladas with 1/2 cup Mexican cheese blend and bake uncovered for an additional 5 minutes or until cheese is melted. If using cotija cheese, bake until softened and slightly browned.
Makes 8 servings
Published with special permission from Culture