Smoked Chicken Enchiladas
I like to multi-task when I’m cooking… not doing a bunch of different things but cooking for multiple meals.
I smoked a bunch of chicken breasts with apple and cherry wood: some were used for dinner that night, some for lunch salads, some for soup, some for chicken salad and some for these enchiladas.
This recipe is for smoked chicken enchiladas but it could also serve as a filling for a burrito or taco.
4 cups shredded smoked chicken (about two or three large chicken breasts)
1 tablespoon unsalted butter
1 shallot, peeled and diced (about 1/4 cup)
1 (4-ounce) can diced green chiles, drained
1/4 cup diced jalapeño chiles
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 (10 3/4-ounce) can cream of chicken soup mixed with one cup of water
2 cups shredded Monterey Jack cheese
2 cups Mexican blend cheese
8 burrito-size flour tortillas
Sour cream, for serving
Chopped black olives, for garnish
Fresh cilantro, finely chopped, for garnish
Salsa or picante sauce (optional)
Heat the cream of chicken soup in a small saucepan to a simmer.
Bring a small skillet to medium heat. Add the butter. Add the shallot and green chiles. Cook until the shallots are softened, about four minutes. Add the jalapeños, paprika and cumin. Add the shredded chicken and stir to combine.
Combine the cheeses in a mixing bowl.
Place one-half cup of the chicken mixture in the middle of the tortilla. Add one-half cup of the cheese blend. Roll up the tortilla and place in a sprayed casserole pan. Repeat with remaining tortillas. Pour the soup over the tortillas and cover with remaining cheese.
Bake the enchiladas, uncovered, in a preheated 350 degrees F. oven until bubbly, about 30 minutes.
