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Cheesy Chicken Enchiladas...rolled corn tortillas stuffed with chicken and two cheeses and smothered in green sauce. | fourtocookfor.com
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Cheesy Chicken Enchiladas

Classic enchiladas with green sauce are easier to make with this version that uses canned green sauce, cottage cheese, boiled chicken, and plenty of cheddar cheese. Easy and serves enough for a crowd.
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Servings: 12 people
Author: Four to Cook For

Equipment

  • (2) 3-quart glass casserole dishes (13"x9")

Ingredients

  • 3 large boneless, skinless chicken breasts (about a pound and a half)
  • 6 cups water
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • kosher salt and pepper to taste
  • 1 cup cottage cheese
  • 6 cups shredded cheddar cheese
  • 30 ounces green chili enchilada sauce (about 2 cans)
  • 6.5 ounces canned diced green Ortega chili
  • 6.5 ounce canned sliced black olives
  • 30 king sized corn tortillas
  • cooking spray
  • 1/4 cup flat-leafed cilantro chopped

Instructions

Slow Cook the Chicken

  • In a slow cooker, put water, spices, and 6 cups of water. Turn on high for 4 hours.
  • When finished cooking, remove chicken to a large bowl and, using a fork, shred while hot. (It's easier to shred while hot.) Set aside.

Assemble and Bake

  • Turn on oven to 350 degrees Fahrenheit.
  • Prepare the casserole dishes with cooking spray.
  • When chicken is cool, add cottage cheese, 4 cups cheddar cheese, chiles, about half of the black olives. Pour about a cup of green sauce over the mixture, enough to moisten and bind. Set aside.
  • Take a clean kitchen towel, moisten with water and wring out. Working in batches of 10, place corn tortillas in the towel and microwave for about 30 seconds, or until they are warm, soft and very pliable. (If you don't do this, they will be stiff and crack when you roll them up.)
  • Take one tortilla in your hand and with the other, take about two tablespoons of filling and spread on one side of the tortilla. Roll up and place in the casserole dish. Repeat until the casserole dish is filled with about 12 enchiladas.
  • Depending on how big you made your enchiladas, you may need another casserole dish. If so, it doesn't matter what size as long as the remaining enchiladas will fit.
    Spray with oil and continue making enchiladas using the method previously described.
  • When finished, top each casserole dish with about a cup of shredded cheese. Then, pour the remaining green enchilada sauce over the dishes so that they are completely wet. Then, top with any remaining black olives and sprinkle with cilantro.
  • Cook both dishes for about 30 minutes. Cool before serving.
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