Chicken Enchiladas

Ok, so I’m gonna give you all a crawfish break today. I just HAD to share this recipe ASAP, because it’s just awesome.

This is a different recipe than the enchiladas I am used to (the ones with red sauce), but I had some leftover crockpot chicken that we used for tacos the night before (which I didn’t photograph, but I will share the recipe) and wanted to make sure that I used up the leftovers. I found this recipe on AllRecipes and thought that it sounded pretty interesting. So, I decided to give it a try!

This recipe is very easy to put together, and was so yummy. My husband absolutely loved these, so I’m definitely going to have to make them again!

Chicken Enchiladas
Source: AllRecipes

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat (used shredded leftover chicken taco meat. Recipe below)
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

 

Crockpot Chicken Tacos
Source: The Nest (Houston Nesties board)

Ingredients:

• 1 chicken taco seasoning packet
• 2-3 frozen chicken breasts
• Fresh pico de gallo (12-16 oz.)
• 1/4 cup olive oil
• 1/4 cup water

Directions:

1. Sprinkle the seasoning packet all over the bottom of the crockpot. Lay the frozen chicken breasts on top.
2. Pour the pico de gallo on top and add the olive oil and water. Do not stir!
3. Allow the chicken to cook in the crockpot for 4-6 hours on low. Remove chicken and shred with a fork, then add back in the crockpot, stir the sauce and let it cook for 30 more minutes on low.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.