easy weeknight tomatillo chicken enchiladas

I love me some chicken enchiladas. And I mean looooooove. Texas girl, born and bread, it doesn't get any better than a spicy chicken enchilada smothered in cheese and sauce.

My mouth just totally filled with saliva writing that sentence.

I've been determined for years to recreate restaurant style enchiladas at home. And you know what I found out? The reason they taste so much better at the restaurant is because they soften the tortillas in bubbling oil before they fill them. DUH, fat frying makes everything taste better. I made them like that once at home, and boy they were yummy, but I just don't have the energy to add the extra step of frying my tortillas one at a time to soften them before I roll them. Also, I could probably stand to save the calories.

I was marathon watching the Food Network one blissful day before I had children and stumbled upon Tyler Florence's Ultimate Chicken Enchilada recipe.

Pros- No frying of tortillas. Amazingly delicious.

Cons - Takes for flipping EVER. Make my own roasted tomatillo salsa? Ain't nobody got time for that (sorry, Tyler).

Since then it's been my personal mission to find a way to have enchiladas at home, without frying anything, and without sucking up my entire Sunday afternoon.

If this speaks to your heart (and stomach), then girlfriend (or boyfriend), this is the recipe for you. It's 4 steps, and can be done on a weekday. Arriba!

THE GOODS

1 lb skinless chicken breasts (or thighs, if you prefer)
1 tbsp cumin
1 tsp smoked paprika
1 tsp chile powder (I use chipotle. feel free to add more if you like it spicy)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Kosher salt
1 20 oz jar of tomatillo salsa, divided
1/2 cup water
8-10 flour tortillas
2 cups shredded Monterrey Jack cheese
Non-stick cooking spray
Fresh cilantro for garnish

STEP 1: Place your chicken in a slow cooker and add all spices, 1 cup salsa, and 1/2 cup water. Feel free to adjust spices per your taste, or substitute all for Taco Seasoning. Set on low for 6-7 hours or high 3-4 hours.

STEP 2: Shred the chicken with 2 forks. If it looks a little dry, no bigs, just add some more salsa.

STEP 3: Roll baby, roll. A couple of big spoonfulls of filling should go in each tortilla. Sprinkle in a heavy pinch or two of shredded cheese. Nest them all nicely like little sardines in a 9x13 baking dish that you've sprayed with non-stick cooking spray. Top with remaining salsa and cheese.

easy weeknight chicken enchiladas rolling technique

STEP 4: Bake at 350° for 30 minutes. If you want the cheese softer and less browned, put foil on for the first 15 minutes. I don't do it, but you can if it makes you happy. Sprinkle with some cilantro.

MAKE AHEAD: You can do steps 1-3 ahead and just put that baby into the fridge or freezer and bake it off later. From the fridge, you might have to increase the baking time depending on your oven (I don't). From the freezer, you'll want to take it out the night before to thaw in the fridge and increase baking time to about 45 minutes.

BONUS RECIPE: I serve this with Cilantro-lime rice, which is just white rice that you cook with a chicken bullion cube. When the rice is done, fluff with a fork and add Kosher salt, garlic powder, fresh lime juice, and chopped cilantro. Nom nom nom.

DOUBLE BONUS RECIPE: This chicken is perfect for flautas, tacos, and quesadillas. Super versatile.