CHICKEN ENCHILADAS

This recipe came from none other than Jessica Alba. Once you try these you will never want any other enchilada. These freeze really well too. Just put them together in a aluminum pan and cover with foil. No need to bake prior to freezing.

INGREDIENTS
32 oz chicken stock
4 boneless, skinless chicken breasts
1 12 oz jar of salsa
1C shredded cheddar cheese
1/2C shredded Monterey Jack
1/2C chopped fresh cilantro
1 can (16oz) red enchilada sauce
1 can (16oz) green enchilada sauce
Mexican hot sauce
Cayenne pepper
Cooking spray
8 corn tortillas (6 inch)

DIRECTIONS
1. Cook the chicken and chicken stock in the crock pot (8 hours on low; 4 hours on high); shred in a bowl and mix in the salsa; set aside
2. Combine cheddar, 1/4C Monterey Jack, and cilantro; set aside
3. In a pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste; stir until simmering
4. Coat an 11” x 13” casserole pan with nonstick spray
5. Microwave tortillas for 20 second (to prevent breakage wrap in damp paper towels)
6. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down; sprinkle with remaining cheese mixture. Ladle on sauce, and then add remaining ¼ Monterey Jack
7. Bake 20 minutes, at 425 and serve with remaining sauce on the side