I make simple chicken enchiladas for the family. The girls all eat it up and they usually don't complain. Almost every dinner we eat someone has something to say about something they don't like that we are having. This is one dinner I don't have to modify or make different versions of for the girls.
If you know me, you know I hate measuring so I'll do my best to give you the correct measurements.
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Shredded Chicken Enchiladas:
Ingredients:
3 pounds boneless, skinless chicken breast
1 white onion
a few shakes of salt
a few shakes of pepper
a pinch of red pepper flakes
3 tablespoons taco sauce (we use mild)
2 cups shredded cheddar cheese
1 small can of sliced olives
1/4 cup of green onions, chopped
28 ounce can of enchilada sauce (we used to use La Victoria but we haven't found it out here, now we use Las Palmas. I like La Victoria better)
Corn tortillas, about 20-30 (we buy a small pack and use almost all of them)
Directions:
Season chicken breasts with salt, pepper and red pepper flakes. Place in CrockPot. Top with taco sauce. Allow meat to cook on low 6-8 hours.
Once the meat is cooked, remove from slow cooker and allow to cool for 15 minutes. While meat is cooling warm tortillas on a baking sheet in the oven at around 250 degrees, about 10 minutes.
When chicken is cool, shred with two forks.
Pour 1/3 of the can of enchilada sauce in the bottom of a baking dish.
Place a tortilla flat on a plate or cutting board, fill with a small amount of chicken in center (about 4 tablespoons worth) and roll. Place in the baking pan. Continue rolling tortillas until you run out of meat or tortillas. Place rolled tortillas in the baking pan. Sometimes we use more than one pan because we make so much.
Top enchiladas with remaining sauce so that all tortillas are covered. Layer cheddar cheese on top. Then, add olives and green onions. Bake at 350 degrees for 30-45 minutes. Enchiladas are done when cheese is fully melted.
Makes approximately 20-30 enchiladas.
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