Friday, January 13, 2012

Chicken Enchiladas

These enchiladas don't last long in my house.  Make them with your Crock Pot Mexican Chicken they are easier then you think.

Chicken Enchiladas
as with any recipe you can sub whatever ingredients you choose

crock pot mexican chicken
whole wheat tortillas
shedded sharp cheddar cheese
enchilada sauce (leftover sauce from crock pot mexican chicken)

First you will have to roll your enchiladas, same concept as rolling burritos.
Lay your tortilla flat and spoon a heaping spoonful of the chicken in a line just right of center.
Sprinkle about 1 Tbsp of the cheddar cheese over the chicken.

Fold the bottom up and the top edge down.

not sure why the picture turned but you get the idea
 Next fold the right edge over the chicken

Now roll the whole thing end to end.  On your first roll you will sort of tuck that fold in, this will prevent your filling from oozing out.

Put your enchiladas in a casserole dish seam side down.

Pour enchilada sauce all over.

Bake at 350 for 25-30 minutes or until the enchiladas are light brown and look crisp.


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