Which is to say, they came out of the oven looking like they came from a restaurant, and they really had the right taste, too.
Two very large chicken breasts into the crock pot with two 10 oz cans of green enchilada sauce dumped over them; cooked for five hours. Shredded it.
Diced up 2.5 jalapenos, all seeds removed, added to chicken shreds.
Chopped up about 1/8-ish cup of fresh cilantro, added to mix.
About 1 TBSP of cayenne pepper over the top of the chicken, then added maybe as much as a cup of the juice from the crock pot. Stirred well, wrapped in flour tortillas, seam side down in a greased glass pan. Topped with a third 10 oz can of green enchilada sauce, lots of chihuahua cheese, and 2 bunches of green onions, chopped. Baked at 350 for 35 minutes.
The result looks and tastes like it came from a good mexican restaurant. The only thing missing was a couple tablespoons of salsa verde over the top.
Mrs. Fungus pronounced it delicious; I thought it was a tad bland. Even so, neither of us had any trouble getting around two of these things; the tortillas were 12" across when flat, and had enough filling in them that they were about 2" across when rolled.
I think it would be good to add the cayenne pepper and some salt (I didn't use any) to the chicken when it first goes into the crock pot.
The really nice thing is that it wasn't actually as much work as I'd feared it would be when my wife told me, yesterday, that she wanted chicken enchiladas. Also, I didn't use any one recipie; this was kind of a synthesis of what little I know about mexican food, cooking in general, and the recipes that I read before starting.
Overall, though, I'm really pleased with how it came out.
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It actually started snowing sometime after 3, and has been going since then. Doesn't look too deep out there, but it's not supposed to stop snowing until much later tonight. Weather web site says, "Snow accumulating 8 to 12 inches." I'll believe it when I see it.
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Got the enchiladas in the oven, washed the dishes, ate dinner--now I'm going to relax.