Awesome Chicken Enchiladas

JoAnn Wilson

By
@armaggiora

I love Chicken Enchiladas and so does my family and friends. I use chicken breasts, they have the most flavor and are very tender. The chicken will melt in your mouth.
I cook the chicken breasts in the crock pot. This reciepe is always requested for me to make. Hope you enjoy it as much as we do. :)
I love leftovers because I can freeze some if I am quick enough if not they are devoured the next day.


Featured Pinch Tips Video

Comments:

Serves:

Makes 3+ dozen

Prep:

1 Hr

Cook:

30 Min

Method:

Slow Cooker Crock Pot

Ingredients

5 to 6
split chicken breasts
1
onion quartered
2 Tbsp
parsley flakes
salt to taste
2 lb
cheddar cheese, shredded
2 can(s)
olives, sliced
2 lg can(s)
mild enchilada sauce
3+
dozen corn tortillas
1 c
oil for frying tortillas

Directions Step-By-Step

1
Place split Chicken Breasts in Crock Pot, with quartered onion, parsley and salt to taste. Cook on high for 7 to 8 hours. Remove from broth and remove skin and bones.
2
Have ready, enchilada sauce in bowl, cheese in a bowl, olives, 2 lg lasagna pans with enough enchilada sauce to coat the bottom and set aside.
3
Fry tortillas on both sides for maybe 2 min each, stack on plate.
4
Dip fried tortillas in enchilada sauce, place in pan, add some chicken, cheese and roll up. Continue until chicken is gone.
5
Once pan is filled, spoon enchilada sauce on top. Top that with cheese and olives. Do same to next pan.
6
Bake at 350 degrees for 25 to 30 minutes or until cheese is melted and bubbly.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #enchiladas