I’ve been getting a lot of use out of my crock pot this fall! Yesterday I decided to make ahead enchiladas by cooking the chicken first WITH the enchilada sauce (I just used the packet kind of enchilada sauce) so that when I got home from work, all I had to do was shred the chicken, put the chicken in tortillas, fold them up and then pour the sauce over all of that, add a little cheese, bake for 20 minutes at 350 and you are done!
4 boneless skinless chicken breasts
1 packet enchilada sauce – made according to directions (you add 2 cups water and 1 small can of tomato paste)
1 package of tortillas
Place chicken in the bottom of the crock pot, pour the sauce over, then cook on low all day.
When I got home, I just took out the chicken, it shreds super easily.
Next, take a little chicken, put it in a tortilla shell fold up, and place face down in a 9 x 13 pan. Since my 9 x 13 pan broke a few weeks ago, I just used a round casserole dish and stacked them on top of each other.
Pour the reserved sauce from the crock pot over the tortillas, sprinkle with cheese and bake at 350 for 20 minutes.
Now, I made them plain on purpose and then anyone (my kids) could add whatever they wanted so everyone is happy. You could add black beans, olives, sour cream, onions, lettuce, etc…
There were only 2 left after dinner! So great and easy and it took no time to put together to have such a great meal during the work/school week!
Have a great day everyone!!!