Needed chicken broth so I thawed out a whole chicken. Been craving chicken enchiladas so I set a plan motion. Originally was just going to spatch the bird but I decided I wanted more meat for the stock so I decided to cut the spatched bird in half and remove the rib bones, clavicle, sternum, etc.
Seasoned the bird with SPOG and paprika. Set up the 14.5” with KBB and apple high temp 350f. Cooked until IT hit 165. Let cool then pulled and shredded.
While that was going on I simmered the bones down for stock.
Preheat oven to 350. This will bake covered with foil for 34-45 minutes or till heated through. Then an additional 15-20 worh
To the shredded chicken I added 1 thawed block of frozen spinach l, 1 small
Onion chopped, 3 cups of shredded pepper jack and cheddar, 1 can of red enchilada sauce, 1 can diced
1/2 cup sour cream, 1/2 tsp. Garlic powder, 1 tsp. Chili powder. Mixed that together.
In a casserole dish I brushed the bottom with enchilada sauce. Then add 6 corn tortillas. Spread on a layer of refried beans (I hear them up so they spread better). Next a layer of the chicken mixture. Add sliced olives. I drizzle more enchilada sauce. Then another layer of tortillas. Brush top of tortillas with enchilada sauce repeat layering. You should end with tortillas on top, pour remaining enchilada sauce over too. Top with more grated cheese and sliced olives.
As with all my dishes you can change up the ingredients. I have done this with beef, shrimp, Cojita cheese, added jalapeños, lettuce, etc.
Pre-oven ready to go. Cover with foil prior to placing in oven.
this doesn’t last long in our house. We ate probably half or the 9x13 last night!
let’s not forget the stock. 8 cups of liquid gold.
Seasoned the bird with SPOG and paprika. Set up the 14.5” with KBB and apple high temp 350f. Cooked until IT hit 165. Let cool then pulled and shredded.
While that was going on I simmered the bones down for stock.
Preheat oven to 350. This will bake covered with foil for 34-45 minutes or till heated through. Then an additional 15-20 worh
To the shredded chicken I added 1 thawed block of frozen spinach l, 1 small
Onion chopped, 3 cups of shredded pepper jack and cheddar, 1 can of red enchilada sauce, 1 can diced
1/2 cup sour cream, 1/2 tsp. Garlic powder, 1 tsp. Chili powder. Mixed that together.
In a casserole dish I brushed the bottom with enchilada sauce. Then add 6 corn tortillas. Spread on a layer of refried beans (I hear them up so they spread better). Next a layer of the chicken mixture. Add sliced olives. I drizzle more enchilada sauce. Then another layer of tortillas. Brush top of tortillas with enchilada sauce repeat layering. You should end with tortillas on top, pour remaining enchilada sauce over too. Top with more grated cheese and sliced olives.
As with all my dishes you can change up the ingredients. I have done this with beef, shrimp, Cojita cheese, added jalapeños, lettuce, etc.
Pre-oven ready to go. Cover with foil prior to placing in oven.
this doesn’t last long in our house. We ate probably half or the 9x13 last night!
let’s not forget the stock. 8 cups of liquid gold.
