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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 4 chicken breasts (boneless, skinless )
- 1 small onion, chopped
- 1 Bell pepper, chopped and seeded
- 1 small can diced green chiles
- 1 tbsp Minced garlic
- 1 tbsp cumin(can use less but I love cumin so I use a lot)
- 1/2 cup water(optional )
- 1 tsp chicken stock (buillion)
- 2 or 3 large cans enchilada sauce. (2 should be plenty)
- 16 Flour or corn tortillas
Method
- Put first 8 ingredients in the crockpot with one large can enchilada sauce.
- Set on low for 8-10 hours or on high for 4-6.
- When the chicken is done, preheat the oven to 350 .
- Pull chicken out and let rest on the counter for 5 minutes or so.
- Then shred and put back into the sauce.
- Spray a large casserole dish with cooking spray.
- Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
- Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up.
- (Feel free to throw cheese in before you roll) place in dish seam side down.
- Repeat until mixture, or tortillas, are gone...or until you have enough enchiladas.
- (Filling is easy to save and store!)
- Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
- throw those bad boys into the oven for 30 minutes... done!
- Enjoy!
