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Saturday, April 24, 2010

Crock Pot Chicken Enchiladas

4 Chicken breasts
1 Can Cheddar Cheese Soup (condensed)
1 large and 1 small can enchilada sauce (I used red mild sauce)
1 can diced tomatoes, drained (Rotel can be used if more heat is desired)
8 whole wheat tortilla's
Taco/Mexican style cheese
Cook chicken breast, cheese soup, enchilada sauce (both cans), and diced tomatoes in crock pot. I placed them in frozen and cooked on high for 6 hours. The chicken shredded, but needed a little help. I will cook on low for longer next time. When chicken is done enough to shred, it's ready. I used two spoons one with holes to get chicken, one without to get some sauce. Place desired amount of meat mixture inside your tortillas, roll and place fold side down on plate. Drench enchilada in sauce from crock pot. Add on a sprinkle of cheese (we nuked in microwave for a few secs so cheese melted), and eat. I served with some Mexican rice and it was YUMMY! Jason liked the mixture on tortilla chips. It was pretty good.
The two cans made the mixture pretty soupy. You could do just one large can of enchilada sauce and it would be fine. It all depends on what you like.

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