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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Place 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.
2Have 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.
3Fry tortillas on both sides for maybe 2 min each, stack on plate.
4Dip fried tortillas in enchilada sauce, place in pan, add some chicken, cheese and roll up. Continue until chicken is gone.
5Once pan is filled, spoon enchilada sauce on top. Top that with cheese and olives. Do same to next pan.
6Bake 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