Sunday, February 1, 2009

Crock-pot Chicken Enchiladas- Supper on Sunday (S.O.S.)

Growing up, my mom often made crock-pot enchiladas. It was a family favorite. As I child, I thought the crock-pot or baking each one made individually, in the oven, were the only ways to make enchiladas :)
I have continued to make crock-pot enchiladas quite often ever since I can remember cooking on my own, and thought I'd share the method and recipe.
INGREDIENTS for Crock-pot Enchiladas:
(I use a 5 quart crock-pot. Adjust quantities if you want a smaller amount. This serves about 6-8 people. We usually eat quite a bit and then have leftovers.)
6-8 flour tortillas
2-3 chicken breasts- cooked and cut up in small pieces
1 can cream of chicken soup (we use fat free)
1 small can green chili's (sometimes I use only 1/2 a can-especially if feeding to kids)
1 cup sour cream (I use fat free here also:))
4-6 large handfuls grated Mexican blend cheese
optional add- ins: black beans, olives, enchilada sauce, salsa, whatever you wish :)
FIRST...spray a crock-pot w/ cooking spray(PAM), and line with 2 flour tortillas-so that the tortillas cover the sides and overlap on the bottom of the crock-pot.

Next, mix the cream of chicken soup, sour cream, and green chili's together. Now all you do is layer everything. Spread this mixture on the bottom. Next layer chicken pieces, and then cheese. Add any extras you like. We add black bean sometimes. Follow with 2 tortillas overlapping on top. And repeat your next layer.
End with cheese. You can end with tortillas too- and enchilada sauce if you choose to add that in. Cook in your crock-pot until cheese is melted, and tortillas are slightly crispy on the edges. Since your chicken has already been cooked, you can either cook on low for a while, or high for about an hour or so. If I am going to church, I would put this in the crock-pot on low for about 3 hours. It would be really done after that- ready to eat.

ENJOY!! This is a family favorite. I think everyone in my family makes this- although slightly different. We enjoy eating it with green salad, ranch dressing, and salsa. It is always really tasty, and we love it.

How to you make enchiladas at your house?

1 comment:

TrishAnderson said...

Great idea. It seems simple, easy, and doesn't take too mcuh time. Thanks for the recipe.

PS Thanks for the use of your items at church today. It was brilliant and so much more fun than what I had planned!!!!!