A recipe created by Ashleigh
Since the workers at Qdoba are beginning to re-call our order by memory, I told Chris I was going to make burritos at home rather then follow our usual Sunday ritual of visiting Qdoba. He was disappointed at first, but after tasting it he said "I would recommend this to all my friends". Haha. A true compliment! :)
I wish I could have kept him away from the dish long enough for a photo, but he said he was too hungry. There were plenty of left overs (enough for two more meals) so maybe I can snap a picture when we warm up our next burritos!
In the meantime, a tribute to my inspiration, Qdoba :) (We will go back...for sure)
(Photo taken from: Qdoba nutritional calculator)
8 soft flour tortillas
3 cups chicken broth
4 frozen boneless skinless chicken breasts, halved (1.3 lbs)
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Mix Sauce Separately:
2 cups salsa (I used Medium heat)
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
1/2 up sour cream
Prepared white rice (about 1 1/2 cups, left-over)
2 cups Monterey Jack shredded cheese
Place all ingredients (accept for cheese and prepared rice) in a crockpot. Cook on low 5-6 hours.
Use a fork to shred chicken (chicken will shred very easily). Add sour cream, stir and unplug/turn-off crockpot. Remove 1 cup of mixture and set aside. Add rice to crockpot and let mixture sit for 10 minutes. While rice sits, preheat the oven to 350 degrees F. Heat tortillas (30 seconds) in microwave wrapped in a damp paper towel.
Pile chicken and rice mixture from crockpot into warm tortillas and roll. Line 13x9 inch casserole or baking dish with enchiladas, seam side down. Pour reserved sauce mixture over the rolled enchiladas and top with cheese. Place in hot oven and bake 20-25 minutes. Turn oven to Broil setting (high) for 5 minutes. Let sit for 8-10 minutes before serving. We topped ours with sour cream.