Green Chile Chicken Enchiladas

Ingredients

• 2 (7 ounce) cans fire roasted diced green chilies, mild
• 1 (4 ounce) can fire roasted diced green chilies, hot
• 1 small onion, diced
• 3 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons minced garlic cloves
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (14 ounce) can garlic roasted seasoned chicken broth
• 2 cups chicken broth, divided
• 18 (7-8 inch)  corn tortillas
• 3 cups shredded cooked chicken, see note
• 2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
• sour cream (optional)

Directions

1. 1

   Preheat oven to 400°.

2. 2

   Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

3. 3

   Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. 4

   Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.

5. 5

   Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!

6. 6

   Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.