I took the advice of another reviewer and crock-pot cooked my chicken breast. I used cumin, bay leaves, dried basil, coriander powder, 5 whole cloves of garlic and half a white onion and slow-cooked the chicken for 4 hours. The aroma was fantastic. The last hour, I added half a can of chile verde enchilada sauce and let it cook. I fried my tortillas and I do believe it makes the dish taste more authentically Mexican, like my best friend in high school's grandma used to make, and keeps the tortillas from breaking when you roll. I removed the chicken from the crock pot and then added the remaining can of sauce to cook while I shredded the chicken and assembled the rolls. I skipped dipping the tortillas in sauce. But I did take a hand blender and pureed in the crock the chicken drippings/chile verde sauce, cooked garlic and onions all together. Poured on top of the rolls in a casserole dish, then added heavy whipping cream over top. Baked at 400 deg (350 is too low) for 25 min. It was really yummy. All the flavors came together and the top layer of enchiladas were a little crispy but not too hard, due to the fact we fried already. The sauce had much more depth because of the chicken drippings, garlic, onions and additional spices.
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I took the advice of another reviewer and crock-pot cooked my chicken breast. I used cumin,...