chicken enchiladas

anyone have a good recipe... crock pot or not... doesn't matter!

Re: chicken enchiladas

I got this recipe at tasty Kitchen. They came out really good. i also served with guacamole and sour cream.

•1-½ pound Boneless Skinless Chicken (about 3 Large Breasts)
•2 cloves Garlic, Minced
•1 whole Onion, Diced
•1 Tablespoon Ground Cumin
•2 Tablespoons Chili Powder
•1 can Enchilada Sauce (28 Ounce Can)
•1 package Grated Cheese (however Much Or Little You Like!)
•1 can Black Beans, Drained And Rinsed (15 Ounce Can)
•1 can Corn, Drained And Rinsed, 15 Ounce Can
•1 package Tortillas (10-12 Count)

Put the garlic, onion, cumin, chili powder, and chicken breasts into a 3-quart crockpot. The order doesn’t matter. Pour the enchilada sauce over it all so that the chicken is covered. Turn the crockpot on to low for 8 hours or high for 4 hours.

When you’re ready to eat, shred the chicken. I do this by holding the breasts with tongs and using a fork to break them up.

Serve the chicken on tortillas with a scoop of black beans, a scoop of corn, and cheese.

Re: chicken enchiladas

Here's mine:

1 lb. chicken breast, boiled and shredded
1 onion, diced
2 cloves minced garlic
1 packet taco seasoning (low sodium)
1 small green bell pepper, diced
8 large whole wheat tortillas
1 can enchilada sauce (or homemade)
2 cups shredded cheddar

Sautee onions, garlic and bell pepper. Add chicken. Add taco mix and prepare according to package. Pout 1/2 of enchilada sauce in a large baking dish. Spoon 1 1/2 tbsp. of chicken mixture and a handful of cheese onto a tortilla, roll tightly and lay seam side down in dish. When done, pour remaining sauce and cheese on top. Cut enchiladas horizontally (makes it so easy to remove). Bake at 400 for about 12 minutes.

Re: chicken enchiladas

thanks!
I never knew you could buy enchilada sauce!