Chicken Enchiladas

If you are like me, you are not very creative when it comes to cooking. Give me a recipe and I can recreate it, but I could never win an Iron Chef competition. I'd be the one standing there, holding the mystery item and thinking through the recipes I'd seen on Pintrest, just hoping there was one (or even better, five!) with eggnog, or duck, or some dessert made with bell peppers! Then I'd look up and realize that I wasted 3 precious minutes coming up with...nothing. So, I'm starting a blog. Maybe it will help me remember some meals I successfully recreated, or maybe it will help you to try a new meal.

On tonight's menu; Chicken Enchiladas.
(this makes enough for 2 9x13 pans of enchiladas. You can freeze them or have them for leftovers)


3 thawed chicken breasts
3 cans of enchilada sauce (the small ones, or 1 family size and I like Old El Paso brand better than others)
1 bag of shredded cheese (again, the small one, not e family size)
18-20 corn tortillas (they are easiest to roll when they are room temperature)


I figured out that these are a lot of work, but a big time shortcut for me was to put the chicken in the crockpot instead of trying to boil, shred, and assemble after a long day of teaching middle schoolers!


I put 1 or 1 1/2 cans of enchilada sauce on top of the chicken breasts and cook it on high for 4 hrs or low for 8hrs.


When you get home, take the chicken out of the crockpot and shred it with two forks.


Preheat oven to 350. Pour a small amount of enchilada sauce in the bottom of each glass pan, enough to cover the bottom without creating a lake!


Take a tortilla and put a small amount of chicken and cheese and then roll it, laying it in the pan with the roll on the bottom so it doesn't unroll. Repeat until the pans are full. If you run out of chicken, but still have room, you can fill them with just cheese.


Before I put them in the oven, I pour a small amount of enchilada sauce on top of each enchilada, so they don't get hard and crunchy in the oven. I finish them by sprinking the rest of the cheese on top of the pans.


Put them in the oven for 10-15 minutes. I normally take them out once the cheese is nicely melted and the sauce looks like it is boiling a little. The chicken is fully cooked, so this is just to melt the cheese.
Serve with refried beans (we use canned beans and add 1/3 cup of coffee and 1 tsp of garlic powder to make them tase more authentic)








-Hope you can successfully recreate it!