This recipe has a few steps and while still very easy, it is a little more complicated than most, but I love the results. I first make crock pot pulled chicken. I then take the juices from the mixture (rich with overcooked veggies) and put the whole thing through a food milll to create a smooth enchilada sauce. Then it’s as simple as quickly assembling the enchiladas and baking them for 35 minutes in the oven.

Here’s what you need to make the chicken and enchilada sauce:

1 package organic chicken ( I used bone-in thighs and breasts)

1/2 cup white wine

1 large organic onion chopped rough

1/2 cup Spicy GourGanics Salsa

splash water

dash salt

Veggies your family loves.  ( I rough chopped squash, baby spinach, a few tomatoes, rough chopped bell peppers, tomatillos and eggplant from my garden just because I had them and they add extra healthy nutrients to the broth)

Here’s what to do:

Open the pack of chicken, rinse the chicken and pat it dry. Add a little salt if desired. Add any veggies you have hanging around, plus rough chopped onion. Then cover with wine, water and salsa. Cook it slow and low all day long while you are at work or play. When we got home, the house smelled amazing! I extracted the chicken from the broth and took a quick shower while it cooled just a little.  It was falling off the bone at this time. I used two forks to pull the chicken apart and added two tablespoons of salsa and a little broth to the pulled chicken mixture just to flavor the chicken and keep it moist. Set aside to use to fill enchiladas.

To make the smooth enchilada sauce:

I ran all of the cooking juices from the crock pot through a food mill. The sauce is velvety and smooth. You won’t need it all for this recipe but you can freeze it as “spicy enchilada sauce” and make this recipe using cooked chicken next time around. It also the perfect base for tortilla soup.

Here’s what you need to make enchiladas:

1 pack organic corn or flour tortillas

1/2 jar USDA organic GourGanics SPICY salsa

1/2 cup organic sour cream or Greek yogurt

1 1/2 cups organic melting cheese ( I used a mexican Colby, cheddar and Jack blend)

Organic pulled chicken from recipe above

Here’s what to do:

Mix spicy salsa with Greek yogurt or sour cream. (Any remaining mixture makes an excellent salad dressing or baked potato topping).

Add one small ladle of enchilada sauce to bottom of a Pyrex pan. Dip a tortilla into the enchilada mixture until it is a little wet and pliable, then place 1/4 cup pulled chicken, dollop of sour cream or Greek yogurt, handful of cheese. Roll tortillas like a crepe. Cover with cheese. Repeat until pan is full. Then cover with enchilada sauce and bake for 35 minutes at 350 degrees. Enjoy!