2 chicken breasts (about 1.25 pounds) chopped into large pieces
1/5th of a dried ancho chili (cut into 1/4" pieces)
1/2 onion, diced
2 cans of hatch chilis (from Trader Joes or classic Ortega chilis)
1/2 carton of chicken stock
1 or 2 T. cumin
pinch of red chili flakes
1/4 t. chipotle (powdered)
3 cloves of garlic
4 tomatillos sliced into quarters
1/2 t. coriander
1/2 t. Mexican oregeno
1 fire roasted Poblano pepper (That's right, open flame roast that puppy till the skin is black/charred. Wrap in some plastic wrap for about a half hour, then scrape off the black skin, seed, and throw it in the pot. I usually save this step for later in the day-- about 1/2 way through the cooking process, then put it in the crock pot)
Other ingredients that do not go in the crock pot
16 oz. sour cream-- use light or whatever you want
cheese (your choice, I like Mexican blends from Whole Foods-- I am pretty sparing with cheese in enchiladas these days)
1 package of flour tortillas
All ingredients in the top list go into a crockpot and steep for at least 6 hours maybe 8. It is done when you can shred the chicken with two forks. Don't discard anything! Separate out the chicken and the veggies-- chicken into a bowl, and the veggies/chilies into the blender.
Chicken: shred with two forks. Add a little of the liquid in the crock pot to keep the chicken moist, but not sopping wet. Set a side.
Veggies/chilies: Add sour cream into the blender and whirl. This is your enchilada sauce
When it's done, assemble. For those of you who have never made an enchilada, you need a bowl of shredded chicken, a pie tin filled with enchilada sauce, a bowl for the cheese and a greased (Pam) casserole dish. Dredge the tortilla in sauce, place in the casserole dish, add chicken, add cheese, roll, and repeat. Top with additional sauce and cheese. Bake at 350 for 20 minutes or so until the cheese on top is bubbly.
Usually I have left over sauce. I recommend saving it to reheat enchiladas; they are notorious for drying out after the first cooking.