Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas is so

easy and delicious... and healthy too! Your

family will be asking for this all the time..

Let the crock pot cook the chicken for you ... shred the

chicken.... then assemble the enchiladas... and bake for about 10 minutes to heat

the enchiladas and melt the cheese... now how quick and easy is that?

TIPS

You can use a commercial enchilada sauce... but I don't

recommend it.. it's so easy to mix the sauce up... and it tastes so much better

homemade.

I mix the enchilada sauce ingredients right in the crock

pot. Then put the chicken in and turn it

over to make sure all sides of the chicken are coated.

Use boneless skinless chicken breasts... so the fat content

of this recipe is very low.

About 2 1/2 pounds of chicken breasts (about 3 large) makes

enough filling for about 16 (1/4 cup filling) skinny enchiladas... I made mine pretty full

(1/2 cup filling)... so I got about 8. I

would figure 2 skinny ones or 1 fat enchilada per person.

Use both the green and white parts of the green onion.

This recipe is great if you need it for a crowd.... just

adjust the amount of ingredients accordingly... make sure to make more

enchilada sauce... this recipe makes just enough for the amount of chicken

listed... when in doubt.. make more enchilada sauce... you can always use any

excess in another recipe.

Let's say you make the more chicken and you find that when

assembling the enchiladas you need more enchilada sauce... don't panic... just

put the enchilada sauce ingredients in a saucepan and cook over medium high

heat... it takes about 7 minutes or so to cook... cook stirring frequently

until it's thickened.

Let's say you want to make this for only one or two

people... for two people you could cut back the chicken, rice and chilies.. and

store any remaining enchilada sauce for another use... or make the same

amount... and just assemble how ever many enchiladas you want and freeze the

leftover chicken mixture for another enchilada meal in a week or two... same goes for a

one person meal.

This recipe is truly easy... I hope you try it!

Crock Pot Chicken Enchiladas

All you need:

• 2 1/2 pounds boneless skinless chicken breasts
• For the enchilada sauce:
• 3 tablespoons flour
• 3 tablespoon Hot Mexican-Style Chili Powder
• (by McCormick)
• 1 teaspoon cumin
• 1 teaspoon cocoa
• ¼ teaspoon salt or to taste
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon oregano
• 1 can (8 oz.) Hunts Tomato Sauce (plain)
• 3 cups water
• For the enchiladas:
• 1 cup cooked rice
• 1 small can green chilies
• 1 cup shredded cheddar and Monterey Jack cheese
• 1/4 cup chopped green onion
• Sour cream (serve at the table)
• All you need to do:
• Mix the flour and spices for the enchilada sauce directly in
• the crock pot. Use a wire whisk to mix
• them evenly. Add the water and tomato

sauce and whick until completely mixed.

Add the chicken presents (whole, don't cut them up)... turn them over

once to coat.

Cook on low for 8 hours or on high for 5 hours.

Remove the chicken with a slotted spoon because it will be

so tender it will fall apart with a fork.

Using a fork, shred the chicken... and put the chicken in a large

bowl. Add the cooked rice and

chilies. Ladle some enchilada sauce into

the mixture... just enough to moisten (don't drown it). Mix well.

Allow the remaining enchilada sauce in the crock pot to cool

to warm (so you can handle it without burning yourself).

Preheat the oven to 350 degrees F.

Ladle some enchilada sauce on the bottom of a 9 x 13 pan... just

enough to coat (you may need 2 pans to make all the enchiladas).

Microwave your tortillas for 30 seconds on high on a

microwaveable plate covered with a damp paper towel to soften. Dip the tortilla in the remaining enchilada

sauce (yes... I know this part is messy.. but worth it).

Spread about a 1/4 cup of filling down the middle of the

tortilla and roll it up... place it seam side down in the prepared pan. Repeat until you fill your pan. Sprinkle with the cheese and the chopped

green onion and bake until bubbly and cheese is melted.

Serve immediately with sour cream at the table.