Shredded chicken filling:
- Chicken breasts
- Chicken stock (or water and chicken bullion)
- Taco seasoning
Fill a large pot with chicken stock (or water and chicken bullion) and add taco seasoning and put in the chicken breasts. Bring to a boil and cook the chicken through. Remove the chicken from the pot and shred using two forks, pulling the meat apart. Add the chicken back to the pot and simmer until most of the liquid is gone. You can store the chicken for later or go on to making the enchiladas
The whole enchilada (haha):
- Flour tortillas (medium [burrito] sized)
- Shredded chicken filling (above)
- Cheddar cheese (shredded to the amount of your desired cheesiness)
- 1 part alfredo sauce
- 1 part salsa verde
Mix 1 part alfredo sauce and to 1 part salsa verde until mixed. Spray baking dish with nonstick cooking spray. Add a little of the meat to the center of a tortilla and roll. Repeat with the tortillas until your baking dish is filled (depending on how much you filled your tortillas, you can fit 5 or 6 into an 8x8 baking dish). Pour the alfredo/salsa mix all over the rolled tortillas and move the pan around to make sure you fill in the nooks and crannies. Sprinkle the cheese on top (a solid layer on top is best). Put into a preheated 350 degree oven for 20 minutes, or until the cheese has melted and your sauce is bubbling.
So I completely realize that many of the measurements are vague at best. Its because...well...I didn't really measure anything. I can tell you I used 4 chicken breasts, and they filled a 64 oz tupperware nearly filled with shredded goodness. I can tell you that I used only about half of that to fill 5 burrito sized tortillas. I used just under 1 cup of alfredo sauce and just under 1 cup of salsa verde for a total less than 2 cups of sauce. I used maybe 2 cups of shredded cheddar, but I didn't shred it so that is an estimate, too). This is kind of a recipe that goes best off of intuition...even if the ingredients go way beyond what would seem intuitive!