So I’ve written before about doing chicken in the crockpot for quesadillas. You can also use the same chicken for enchiladas or nachos. Enchiladas actually freeze really well and are a favorite to take to someone when I do a meal train.
Ingredients:
2 chicken breast halves, boneless, skinless
1 tomatoes with chilis (Rotel style), diced
1/2 box or 4 ounces cream cheese
2 tsp southwest seasoning (Pampered Chef is my favorite)
2 cups shredded Cheddar cheese
12 corn tortillas (could sub flour tortillas)
1 medium jar taco sauce or enchilada sauce
Suggested sides: Spanish rice, corn, or black beans
Garnish options: sour cream, guacamole
Directions:
Put chicken breasts, Rotel tomatoes, and SW seasoning into crockpot. Cook until chicken pulls apart with fork easily (fresh chicken on low 4 hours, frozen chicken on low 8 hours). You can use two forks or a mixer to break up chicken. With this recipe I like to use my Kitchenaid mixer with the paddle to mix. Add cream cheese to the chicken and mix until well blended.
Put corn tortillas on a plate spread out and microwave for 30 seconds. This keeps them from cracking when rolling. Pour some taco sauce in the bottom of a casserole dish (I use 9x13 Baker dish). Then using a spoon, dish out some chicken mixture into a tortilla. Roll and place in dish. Repeat until all mixture or tortillas is gone. Pour rest of sauce over tortillas to moisten. Add shredded cheese on top.
Bake for 30 minutes on 350 or until bubbly. Or if desired, freeze. You can thaw and reheat in oven or put in frozen to reheat.
I had friends over last week and all four of our kids (that are old enough for table food) ate like champs and asked for more!
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