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Becki-cheer up, enchilada rec
Just for you my love! My "secret" recipe.
Tiff's Chicken Enchiladas
- 1 bag of frozen chicken breasts (usually about 5-7 big breasts)
- 1 big pack of corn tortillas, i buy the 100 pack but have leftovers
- seasoning salt, pepper
- 1 large family sized can of cream of chicken soup
- 1-2 large cans of your favorite enchilada sauce (red, green, hot, mild, anything you like)
- optional 1-2 small cans of jalape?os, chilies anything spicy, if you want a little kick
- family sized bag of shredded cheese, I usually use cheddar or "mexican"
Put the frozen chicken into the crock pot, yep still frozen, just dump the bag of chicken in
add large can of cream of chix soup and enchilada sauce
add seasoning salt and pepper, just sprinkle on top.
gently mix together, it doesnt have to be all mix, just kinda blended
put lid on and leave on high for 6+ hours or until chicken shreds easily with 2 forks.
Pre-heat over to 375
shred chicken, so there arent big chunks, while still in the crock pot
stir mixture
layer baking dish starting with the torillas, then chix/sauce mix, then cheese, then a little extra enchilada sauce and any jalape?os/spicy things, then repeat. tortillas, chicken, cheese, sauce.
It usually does 2 layers and I always make sure the top layer is torillas with sauce and then cheese.
Since everything is already cooked you are just heating to blend the flavors and melt the cheese. I usually put them in the over for 25-35 minutes. Just make sure the top is a little brown and the cheese is melted.
I serve with sour cream! Enjoy!
Beware I always make 2 trays, it feeds a TON. They freeze REALLY well. You can adjust the recipe for any size. Also the chicken/sauce mixture from the crockpot is also good in tacos or burritos and also freezes very well. If you want to make a big crockpot full of chicken you can use however much you need and then freeze the mixture for next time.
Re: Becki-cheer up, enchilada rec
Love ya! Thanks