Chicken Enchiladas

This recipe comes from my mom, and it is always a hit in my household. Sometimes I will just make the Jalapeno Chicken in my crockpot, and we will eat it in tacos instead - a little lighter, and also equally delicious!

Chicken Enchiladas

Jalapeno Chicken (recipe below)
Enchilada Sauce (recipe below)
1 package Mexican cheese (I use a three-cheese blend)
6 - 8 flour tortillas

Jalapeno Chicken
4 boneless, skinless chicken breasts
1 small can chopped jalapeno chiles
1 can chicken broth
1 tablespoon fresh lime juice
1 teaspoon cilantro
2 garlic cloves, chopped
1 teaspoon cumin

Put all ingredients with chicken breasts in crockpot; cook for 4-5 hours. Shred chicken once cooked; set aside.

Enchilada Sauce
1 small can tomato paste
water (as needed)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cilantro
1 teaspoon ground red pepper, or to taste (I usually end up using about 1 1/2 teaspoons)

In a medium saucepan, heat tomato paste over medium. Add water, as needed, to thin paste to consistency you like. Stir in garlic powder, onion powder, cumin, and cilantro. Gradually season with red pepper, until you reach desired level of spiciness. Reduce heat, and simmer for 10 minutes.

Preheat oven to 325°. Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas - fill each tortilla with a heaping ¼ cup shredded chicken and about 2 tablespoons cheese; tightly roll up. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Cover with aluminum foil; bake until hot and bubbly, 20 to 25 minutes. Let cool 10 minutes before serving.

(They may not be the prettiest enchiladas, but believe me, they taste fantastic! And luckily my husband takes amazing pictures of my food for me. Thanks sweetie!)

Photo courtesy of Nicholas Draney Photography