Directions: |
Directions:Turn the oven on to around 450-500 degrees. Line a cookie sheet with aluminum foil and cut all of the vegetables (not the cilantro) in half length wise and lay on the sheet. Baste generously with olive oil. Place sheet in the oven and cook until all of the vegetables are burnt on the top (around 15 minutes). Turn on the crock pot to high and place in the chicken (bones and skin and all.) Sprinkle the chicken with the spices and chopped cilantro, then scoop all of the vegetables on top and cook in crock pot for around 6 hours. Once the chicken easily falls off of the bone it’s ready. Stir the mixture with a fork and pull out all of the bones and skin and discard. Stir the chicken so it’s nicely shredded.
In a sauce pan over medium-high heat, melt the butter. Add the onion and sauté until translucent. Add the jalapeno, garlic, and bell pepper and sauté until soft. Add the oregano, salt cumin and Chipotle Puree. Decrease the heat to low, add the cream and cream cheese, and simmer for 5-10 minutes. Removed the saucepan from the heat and stir in the jack cheese, stirring until melted and well incorporated. Keep warm over the lowest heat.
Pre-heat the oven to 375 degrees. Lay a warm tortilla in the pan and scoop in the chicken filling with a little bit of cheese and roll. Fill the pan with enchiladas, pour the sauce generously over the top and sprinkle with a little bit of fresh cilantro and chopped bell peppers to make it pretty. Cook for 15-20 minutes or until the cheese is melted and the enchiladas are warm throughout. |
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