2 boneless chicken breasts
2 cloves minced garlic
1 c. salsa
1/2 c. green olives
1/2 c. chicken broth
salt, pepper, smoked paprika, onion and garlic powder to taste
2 c. shredded cheese
6 flour tortillas
Sour cream and minced scallions for serving
Enchilada Sauce (recipe below)
Place chicken, garlic, salsa, olives, chicken broth and spices in a crockpot.
Cook on high for 3-4 hours.
Shred chicken and set aside.
Preheat oven 400 F.
Spray a baking pan with cooking spray.
Ladle 1-2 c. of enchilada sauce in the bottom of the pan.
Spoon chicken down the middle of the tortilla and sprinkle with one tablespoon of cheese.
Roll the tortillas and place seam side down in the pan then continue filling remaining tortillas.
Spoon additional sauce and cheese on top of enchiladas and bake for 30 minutes.
Sprinkle with scallions and sour cream on the side before serving.
Enchilada Sauce
4 tbsp. butter
3 tbsp. flour
1 tsp. smoked paprika
1/4 tsp. ground chipotle
1 tbsp. chili powder
1/2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
pinch of salt
1 tbsp. unsweetened cocoa powder
3 tbsp. tomato paste
1 - 8 oz. can tomato sauce
splash of apple cider vinegar
1 c. chicken broth
Mix together dry ingredients.
Melt butter in a saucepan.
Whisk in dry ingredient and cook for 2-3 minutes.
Stir tomato paste, sauce and vinegar; continue cooking for a minute or so.
Gradually pour in chicken broth and continue stirring until sauce thickens, about 7-10 minutes.
