Chicken Enchiladas

Chicken Enchiladas

This weekend, I made some fat free homemade chicken stock in the crock pot. I was reading on myrecipes.com 15 recipes to make before you die, and this was one of them. Most of the recipes that they listed, I had already accomplished making besides a crown roast. What, I really want to make is a rack of lamb. The new girl on Food Network who cooks Mexican food made a rack of lamb on her show and it looked so good, of course ever since then, I’ve been wanting to make one. How come they have to be so expensive???

I took the chicken that was left over in the crock pot and shredded it. Put it in a container and saved it until today. Thought it would be perfect for enchiladas. I then mixed a can of store bought enchilada sauce in with the chicken and diced some jalapenos. Folded the tortillas up with the chicken so they looked like burritos and voila, chicken enchiladas. These were done after 30 minutes in the oven at 375 degrees. I didn’t put any cheese on top until the very last 5 minutes of cooking time. Can’t forget to top them with some sour cream. Don’t you just love Mexican food? I know I do.

Here is the recipe for the chicken stock.

Crock pot chicken stock

3 chicken breast halves
1 onion, quartered
1 tomato, quartered
1 cup carrots
2 celery stalks
2 cloves garlic
2-3 sprigs thyme
3 bay leaves
fresh herbs like cilantro or parsley (I used cilantro)
whole peppercorns
kosher salt

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it’s done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you’re not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

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