Chicken Enchalidas

Yields: 20 Servings

Chicken Enchalidas

by Aunt Jen & Uncle Paul

  • 1 Pack Frozen Boneless Skinless Thighs
  • 2 Tablespoons Chopped Garlic
  • 2 Tablespoons Olive Oil
  • 1 Large Onion
  • 4 Tablespoons Ground Cumin
  • 2 Tablespoons Cayenne Pepper
  • 3 Tablespoons Oregano
  • 2 Tablespoons Parsley Flakes
  • 1 Pkg. Taco Seasoning
  • 2 4 oz. Cans Green Chiles
  • 5 Cups Chicken Broth
  • 4 Cups Mexican 4-Cheese Blend
  • 3 20 Packs Corn Tortillas
  1. Add all ingredients except cheese and tortillas in large cooking pot. Cook for 1-1/2 hours on medium to medium-high. Cook until chicken is shredded and broth is mostly gone (meat is still moist). In a skillet put 1/4 inch of vegetable oil.
  2. Bring temp up to high.
  3. Once oil is hot, put corn tortilla in oil, bathe the tortilla for 3-5 seconds (no longer or it will turn into a chip). Put some of the chicken mixture on the tortilla.
  4. Wrap up and put side by side in a 9x13 baking pan (or larger).
  5. Will make 2 9x13 pans of enchiladas. Pack them tight. Cover with cheese. Add a light layer of chopped onion and then a little more cheese. Bake on 400 for 10-15 minutes or until cheese is melted..

Nutrition

  • Calories: 310
  • Fat: 12.6819465843 grams
  • Carbs: 36.2579513355 grams
  • Protein: 10.3870596507 grams