Super Easy Delicious Yankee Chicken Enchiladas Recipe

The enchilada is forever. Someone, somewhere has a personal variation, or the authentic Mexican version on a regular basis, at least once. I can't say if I've ever personally met anyone who doesn't like either the original enchilada recipe, or some Americanised, Tex/Mex variation.

I've not had this particular variation, or flavor, anywhere else before. So, I'm taking the initiative, and naming this particular variation on the classic enchilada, before someone else does. My recipe might just be good enough, to someday get my oldest son, to eat something I fix. Who knows? But it's still pretty good, whether he's stubborn, or not. Enjoy, and feel free to share!

What you need to make Yankee chicken enchiladas: (4-6 servings)

Two chicken leg quarters
1 1/2 cup of cheap, flat beer (I prefer to cook with Steel Reserve or Budweiser)
1/8 cup Cayenne pepper-flavored, or Louisiana-style hot sauce
1 can of mustard/turnip/collard/kale/any greens, juice and all
1 teaspoon cornstarch, dissolved into a few Tablespoons of water
3-5 10" flour tortillas
About 2 cups shredded cheese, any variety/flavor
1 teaspoon peanut butter, any brand-creamy or crunchy
1/4 cup cheese dip, or processed cheese
garlic, pepper, other seasonings to taste.
Crock-pot
separate dish for baking
Cooking spray or 1 teaspoon of oil
Love

Steps needed to make Yankee Chicken Enchiladas: Part one-

Place your well-stabbed/punctured chicken leg quarters in the crock-pot, and covered with all of the beer. No need to go more than a half inch or so, but cover the chicken in beer. Begin on high. As the beer/broth begins to bubble, add the 1 t. of peanut butter. Stir in as it becomes oil in the heat. Add the hot sauce, and seasonings at any time. Now would be good, even. Make sure the chicken mingles with all the ingredients while it cooks slowly.

Unless you're using boneless chicken, bone the fowl, as soon as you're able. While replacing the meat, add the greens and juice to the mix. Continue cooking the boned chicken mix for a good hour, until done. During the last few minutes of cooking in the crock-pot, add the cheese dip/processed cheese, and finally the dissolved corn starch. Stir in completely. You've been stirring in the love all along, right?

Part two-

In the sprayed/oiled baking dish, lay the first tortilla, and cover with a thinnish layer of chicken mix from crock-pot, and a nice pinch of the shredded cheese. Place another tortilla, chicken mix, cheese, and finally-do the same with each tortilla, until either the dish is mostly full, or there are no more tortillas.Add more love liberally, between each layer.

Cover the very top with the last tortilla, the last bit of cheese, and any final bits of chicken mix. Cover and bake at 375 degrees F. for one hour. (Tip: If the baking dish is squared, breaking the tortillas into quarters lets cooks fill corners.) Refrigerate leftovers, if you're able to not eat it all, and remember to feed someone.