I love chicken enchiladas. This is up there with my all time favorite dinners to make. It is hard to resist juicy shredded chicken topped with gooey melted cheese. Yummy.
1 lb boneless, skinless chicken breasts
1 can mild diced green chilies
1 /2 cup onion, chopped
1 clove of garlic, minced
8 whole wheat tortillas
2 cans enchilada sauce, 1 hot and 1 mild
1 1/2 cup Kraft reduced fat mexican blend cheese
1 chicken taco seasoning packet
1 1/2 cups water
1 tsp salt
1 tsp black pepper
1/2 tsp Cayenne pepper
1 1/2 Tbs dried cilantro
Place taco seasoning, water, salt , pepper, cayenne, cilantro, chilies, garlic, and onion into crockpot and stir well. Add chicken. Cook on high for 4-5 hours. Shred chicken and allow about 30-60 minutes for liquids to soak in. Place tortilla on a plate and add shredded chicken evenly through the center. Roll tightly, but be careful not to split the tortilla. Place tortilla in a large 9'X14' baking dish. Continue process until all 8 tortillas have been used. In a separate bowl, mix hot and mild enchilada sauce. Pour sauce evenly over tortillas and top with cheese.
Bake at 350 degrees for 35 minutes or until cheese is melted and sauce is bubbling.
Labels: chicken, crockpot, mexican