Tuesday, December 8, 2015


Chicken Enchiladas
In crock pot on high for about six hours (until chicken shreds readily) put the following:
4 to 6 frozen chicken breasts (yes frozen)
2 cans corn
2 cans black beans
1 8 oz. block cream cheese
1 jar of salsa (any size will do, mine was about 16 ounces)
1 can green chilies
1 or 2 yellow onions chopped
After that is cooked shred the chicken. At this point you can serve it over Spanish rice for one dinner and then make enchiladas for a second night.
Roll flour tortillas up after filling them with shredded chicken, a bit of corn/bean mix and a little grated cheddar cheese.
I made a 9x13 pan and it was six or seven enchiladas generously filled.
Pour one small can of green enchilada sauce over the whole pan and cover lightly in cheddar cheese. Bake at 400 for about 30 minutes or until cheese is melted. Since everything is cooked you are just getting it all melty and yummy!

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