Recipes

DLM Flat Chicken® Enchiladas

DLM Flat Chicken® Enchiladas

DLM Washington Square Meat Department's Joe Gunder shares a family recipe that uses a DLM Signature item to really ramp up the flavor … DLM Flat Chicken®

  • Servings: 6-8 servings

Ingredients:

1 DLM Pollo Asada Flat Chicken®

1 large red onion, roughly chopped

2 red bell peppers, roughly chopped

1 Tbsp Vera Jane’s Extra-Virgin Olive Oil

2 large tomatoes, diced

4 cups (4 pkgs) Frontera Red Chile Enchilada Sauce

Scott’s Pollo Asada Marinade, to taste

1 (20-ct) 6” flour tortillas

2 cups (16 oz) shredded Mexican cheese

1 ( 16-oz can) La Preferida Refried Beans

2 cups iceberg lettuce, shredded

1 (16 oz) sour cream

Directions:

Open DLM Flat Chicken® and pour entire contents into slow cooker. Make sure to get as much of the marinade from the bag into the cooker as you can. Slow cook with lid on for 5-6 hours on low or 3-4 hours on high. While the chicken is cooking, roughly chop the onion and bell peppers. In a skillet on medium-high heat, add the olive oil. Add the peppers and onion and sauté until soft. Place in bowl and refrigerate until it is time to assemble the enchiladas. Dice tomatoes and also place in a bowl in the refrigerator.

When the chicken has about 30-45 minutes cook time left, prep two 9×13 pans by covering the bottom of each with 1 cup of enchilada sauce. Set off to the side. Pre-heat oven to 325°F. Once the chicken is done, pull it apart with tongs. Remove the drumstick bones and wings so that only the boneless breast and leg remains. Transfer to a cutting board. Shred the chicken. Once shredded, put the chicken back in the slow cooker (turned off) so it can sit in the marinade.

Begin assembling your enchiladas. Add some chicken, onion and pepper mixture, and spoonful to taste of Scott’s Pollo Asada Marinade to each flour tortilla.  Place them in the pans with the sauce, seam side down. Once you have filled the pans, pour 1 cup of enchilada sauce over the top. Then cover the enchiladas with shredded cheese. Put in oven, uncovered, for 25-30 minutes or until cheese is melted and starts to brown. While enchiladas are in oven, heat refried beans over low heat, stirring every few minutes to prevent sticking. Serves enchiladas topped with chopped lettuce, tomato, and sour cream along with refried beans.

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