Crockpot/Skillet Chicken Enchiladas

These are really awesome, but totally the lazy white person way of doing this! I took the recipe off a can of enchilada sauce, and tweaked it a bit for my own purposes.

What you will need:

1 can enchilada sauce
2 or 3 chicken breasts
12-16 corn tortillas
1 tbsp olive oil
1 cup shredded monterey jack cheese

I used my crockpot for this, and it turned out great. First, I put the breasts in my crockpot and poured the enchilada sauce over it. I added tomato sauce too to reduce the amount of seasoning because my husband has a sensitive stomach.

Let it cook on high 5 hours, or low 8 hours. Once it's done, shred the chicken in the sauce (I just press the chicken breasts against the side and they shred so easily!). Tear up the corn tortillas into bite size pieces. Heat up a tablespoon of olive oil in a large skillet (you can reduce it a little if you wish), add the tortilla pieces and coat with oil.

 Cook until they are floppy. Add to crockpot and mix in, sprinkle a layer of cheese on top. Cover and let sit about 5 minutes (so cheese is melted). Enjoy!


Anonymous said...

Can you do this with frozen chicken breast?

Nila said...

Yes! I used frozen chicken breast and it turned out great. I cooked it on high 5 hours and it was definitely cooked when it came time to add the tortillas and cheese :D

~Rachael~ said...

Nila, this is genius! I'm going to have to try this one.

Hey, just a tip, but when I make enchiladas, I like to add a pinch of cinnamon to the sauce. It adds a nice little background note and comes out super yummy. Also, if you sprinkle a little dried parsley on top of the cheese right before you melt it, it makes it look fancy shmancy.

Nila said...

Oh, I will try the cinnamon and parsley next time! Let me know how it turns out for ya ;)