Ingredients
3 Tyson® All Natural Fresh Boneless Skinless Chicken Breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
1 (4.5-oz.) can chopped green chilies
1/2 jalapeño, seeded and chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tbsp. freshly chopped cilantro
2 bay leaves
Juice of 1 lime
1 c. low-sodium chicken broth
1 c. braising liquid (from making the chicken)
3 tomatillos, husked and cut into quarters
3 cloves garlic
1/2 c. cilantro leaves, plus more for garnish
3/4 tsp. kosher salt
1/2 onion, roughly chopped
1/2 whole jalapeño, roughly chopped
8 corn tortillas
1 1/2 c. shredded Mexican-style cheese blend
1 c. sour cream
3 tbsp. half-and-half or milk
1 tbsp. extra-virgin olive oil
2 tbsp. lime juice
3 tbsp. water
2 cloves garlic
3/4 c. sour cream
1 1/2 avocados
1/2 to 1 whole serrano or jalapeño pepper
1/2 c. loosely packed cilantro leaves
1 tsp. kosher salt
4 corn tortillas
1 c. shredded Mexican-style cheese
1/4 c. chopped white onion
1/4 c. chopped fresh cilantro
Preparation
Step 1Season chicken breasts with salt and pepper. Heat oil over medium-high heat in a large Dutch oven. Add chicken and cook until golden on one side, about 5 minutes. Flip chicken, then add in all other ingredients and cover. Reduce heat to low. Step 2Simmer for 45 minutes to 1 hour, or until chicken is completely tender and easily shreddable. Reserve braising liquid and shred chicken.
Step 1Place all ingredients in a large slow-cooker. Bring to a boil on high, then switch to low and simmer for 2 hours. Chicken is ready when it falls apart and shreds easily. Reserve the braising liquid and shred the chicken.
Step 1Preheat oven to 375º. Combine 1 cup of braising liquid (reserved from cooking the chicken) in a blender with all of the other enchilada-sauce ingredients, and blend until smooth.Step 2Add a thin layer of the blended enchilada sauce to the bottom of a 9″-x-13″ baking dish. Fill a tortilla with a large scoop of shredded chicken and a small handful of shredded cheese, then roll tightly and place seam-side down in the baking dish. Continue until all of the tortillas are filled and placed in the baking dish.Step 3Pour the remaining sauce over enchiladas, then top with sour cream and the remaining cheese. Bake for 25 to 30 minutes, until cheese is melty and enchiladas are warmed through. Serve garnished with cilantro.
Step 1Add all of the liquid ingredients to a blender or food processor, then add the remaining ingredients on top; blend until smooth. If needed, add more water by the teaspoon to reach your desired consistency. Season to taste with salt.
Step 1Toast the corn tortillas in a dry, hot pan until lightly brown-spotted. Fill the toasted tortillas with shredded chicken, then top with Mexican or Mexican-style cheese, onions, cilantro, and a heaping spoonful of your avocado crema.
Made it? Let us know how it went in the comment section below!
