Friday, July 1, 2011

Crockpot Chicken Enchiladas

I've never posted a recipe of my own here before. Let's be honest, I've never created a recipe of my own.

At least not one I liked.

I've been cooking and baking a lot lately and I've really grown to love it. The crockpot is the best invention ever and I love mexican food...hence this recipe! I hope you enjoy it!

Crockpot Chicken Enchiladas

3-4 chicken breasts
1 jar of salsa
package of tortillas (10)
1 can of black beans
1 can of enchilada sauce
3/4 cup shredded cheddar cheese
1/2 cup sour cream
1 tomato diced
shredded lettuce

Pour a little salsa in the bottom of your crockpot, then place the chicken breast on top. Pour the remaining jar of salsa on top of the chicken. Cook on low for 4-5 hours. After chicken is complete, shred chicken (I usually just use two forks to pull it all apart).

Wrap your tortillas in papertowels and microwave for 45 seconds to get them nice and soft.

Pour a little enchilada sauce in the bottom of your 9x13 pan to coat the pan. Then take a tortilla, fill with shredded salsa chicken, black beans and a little shredded cheese. This is the part that can really be fit to taste - add jalapenos, peppers...whatever sounds good!

Tuck in the sides of the tortilla and roll into an enchilada, place in pan seam side down. Repeat until you've used all your tortillas.

Pour remaining enchilada sauce on top of your enchiladas. I usually don't use the whole can because I don't like them too soupy. Put a spoonful of sour cream on top of each enchilada, then cover with remaining shredded cheese.

Bake at 350 degrees for 20-25 minutes.

Serve with diced tomato and shredded lettuce. Yummy!

1 comment:

  1. Hi I’m Heather! Please email me when you get a chance! HeatherVonsj(at)gmail(dot)com