May 29, 2012 @ 08:36:17 [Edit]
…Now, how about the recipe for those TO DIE FOR enchiladas!! YUM!! 🙂
And so you shall receive…
makes 12 Enchiladas
(double, triple, whatever you need — I think they’re better the next day warmed up for lunch)
5-6 frozen boneless, skinless chicken breasts
1/2 to 1 package of your preferred Taco seasoning
1/8 to 1/4 cup of water
Place the above in crock pot (and yes I put the chicken in frozen) and cook on low for 8-10 hours or high for 4-5 hours. When done, shred with tongs or fork.
12 flour tortillas
1 15oz can of your preferred Enchilada sauce (we prefer a red sauce but mix it up once in awhile and use a green sauce)
1/2 to 1 lb of cheese, shredded (we’re cheese junkies in this house, LOL, I like using a mix of Cheddar and Jack)
Optional ingredients — chili peppers, onions, olives, tomatoes, avocados — when I do these for grown-ups, I like to add some chili peppers to the cooked chicken.
Preheat oven to 350 degrees. Place a tortilla on a dish (or the counter if you’re lazy like me) and place a fair share of the shredded chicken in a line down the center (sprinkle chopped chili peppers, or any of the other extras if you’d like), top with a small amount of cheese. Roll the tortilla into a cylinder and place seam side down in a baking dish (9×13 ish). (Optional: prepare the pan by lightly spraying with an olive oil spray to avoid sticking.) Repeat.
Pour the sauce over the rolled tortillas (I like to leave just a bit of the edges uncovered by the sauce). Top with remaining cheese (again I like to leave a bit of the sauce uncovered by the cheese). Cover loosely with foil and bake until cheese is melted and sauce is heated through maybe 15-20 minutes.
Garnish the top with any combo of the optional ingredients. Serve warm with sour cream, guacamole, etc. along with a nice big leafy salad on the side (I love to pair this dish up with a bag salad called ‘Santa Fe Caesar’ — yummy!).
Wee Beastie Rating:
😈 😈 😈
There you have it.