Wednesday, February 26, 2014

Chicken Enchiladas (Crock Pot)


My family loves Mexican food so today we decided to make chicken enchiladas.  This is a great recipe for a crowd because it makes a lot.  You can cut the recipe in half but I usually make the whole thing because enchiladas freeze well and it is great to have some meals on hand in the freezer to take to a sick friend or just to pull out on a busy day!

Chicken Enchiladas (makes 16 enchiladas)
6 chicken breast
2 cans of cream of chicken soup
1 can green enchilada sauce 
1 can of green chilies
1/2 cup sour cream (plus more for serving)
2 cups shredded cheddar cheese
cornstarch
16 flour tortillas
salt and pepper
red pepper
garlic powder
cilantro flakes (optional)
green onions for garnish (optional)

Directions:  Place chicken breasts in the bottom of a large crock pot that has been sprayed with non stick cooking spray.  Season breasts with salt and pepper, a pinch of red pepper flakes, and garlic powder and cilantro (optional). Cook on high 3 to 4 hours until chicken is tender (mine took about 3 hours). Remove chicken to another bowl.  There will be some juice from the chicken in the crock pot, mix 1 Tbs. cornstarch with about 1/2 cup water into liquid in pot and cover lid and let thicken. Cut/shred chicken into chunks and set aside.  In crock pot add 2 cans of cream of chicken soup 1 can of green enchilada sauce, 1 can of green chilies, and 1/2 cup sour cream and whisk to combine.  Remove 2 cups of sauce from the crock pot and set aside.  Add the cut up chicken to the remaining sauce in the crock pot and stir.  Lay out tortillas on counter and scoop out about 1/2 cup of chicken mixture onto each tortilla.  Use about 1 cup of the cheese and sprinkle on top of the chicken mixture.  Roll tortillas and place seam side down in 2 sprayed 9" x 13" pans (8 in each pan). Take remaining sauce that you removed from crock pot before adding the chicken and pour about 1 cup on top of the enchiladas in each pan. Sprinkle tops with the remaining cheese and cover with foil.  Bake at 350 degrees for about 30 minutes. Garnish with a little sour cream and green onions on top.

Cooks Notes - I baked one casserole and froze the other pan for another night. We served the enchiladas with re-fried beans, Spanish rice, and lettuce. You could easily half this recipe and use 4 chicken breasts and only make one 9 x 13 inch pan, but while you into it, it is just as easy to make an extra one!

Also if you are in a hurry you don't have to cook the chicken in the crock pot. Cook the chicken breast anyway you desire and just mix the "sauce" in a bowl reserving some and adding rest to cooked chicken, continue the recipe as normal.  I just like the chicken cooked in the crock pot because it makes it extra tender!




Place chicken breasts in sprayed crock pot and season, 

Cook on High 3 to 4 hours


Remove chicken breasts when cooked and tender and let cool slightly


Cut chicken into bite size chunks


Add about 1 Tbs. corn starch to 1/2 cup cold water and stir.
Add to liquid in crockpot after taking the cooked chicken out


Add the soup, enchilada sauce, and green chilies to liquid in crock pot


Whisk mixture together


Remove about 2 cups of the enchilada sauce mixture from crock pot 
andset aside to use later


Add cut up chicken to sauce mixture in crock pot


Lay flour tortillas on clean surface 


Scoop about 1/2 cup of chicken mixture on top of each tortilla


Sprinkle with cheese


Roll mixture inside of tortillas and lay seam side down 
in a sprayed 9 x 13 inch baking dish


Pour 1 cup of reserved sauce mixture over top of enchiladas


Don't these look fantastic!


Sprinkle with remaining cheese


Cover with foil and bake in 350 degree oven for about 30 minutes

Remember, these freeze well too, so if you aren't feeding a crowd just pop one in your freezer for a busy night or to take to a sick friend!


Serve with sour cream if desired and sprinkle with chopped green onions



Great served with Mexican rice and re-fried beans for a Mexican fiesta feast!!! To make it even better... why not mix up a batch of margaritas!  

Ole'
Sandy