One of the best selling dishes at Carlos O'Kelly's is their Enchilada de Monterrey! Pulled Chicken and Monterrey Jack rolled in a flour tortilla and covered with cheese enchilada sauce - it's so good!
Bring water to boil in a stock pot, when boiling add Better than Bouillon base and stir to dissolve
Turn heat to low and add chicken. Cover with lid and simmer for 10-15 minutes until chicken temps to 165 degrees.
When chicken is done, save 1.5 cups of chicken broth for later
Drain chicken and let cool
In a large skillet, saute diced onion in oil for two minutes. Add garlic and saute until onions are translucent. (you might want to use the stock pot again!)
Once chicken is cool, roughly chop and pull the chicken into bite sized pieces.
When onions are translucent, add in chicken, salt, pepper, seasoning salt, oregano and cumin. Cook on medium for 5 minutes.
Add in salsa, chiles and one cup reserved chicken broth. Let simmer for 20 minutes. (Refrigerate remaining broth for tomorrow)
Place chicken mixture into a large covered bowl and refrigerate overnight (or at least three hours)
Enchilada Sauce
In stock pot, add all Enchilada sauce ingredients and whisk together until blended
Heat on medium high for 10 minutes until simmering - stirring often
Enchilada de Monterrey
Preheat oven to 350 degrees. Spray baking dish with nonstock spray
Lay out large flour tortilla and spoon in 1/3-1/2 cup chicken mixture
top with 1/3 cup shredded cheese
Fold ends and roll like a burrito and place in baking dish
Pour enchilada sauce over burritos (you'll likely have extra! refrigerate and enjoy with chips later)
Top with remaining shredded cheese
Bake for 25 minutes
Top with sour cream, diced green onion and diced tomatoes
Notes
This makes a lot of cheese sauce - it's hard to cut the recipe down more - but you can reuse on tacos, fajitas, salads or even use as a chip dip hot or cold!