Sunday, February 22, 2009

Easy Cheesy Enchiladas

  1. In the crockpot add 1 lb. boneless skinless chicken breasts, 2 carrots chopped, 2 ribs celery chopped, 1 medium onion chopped, 4 bouillon cubes and about 6 C water. Let cook for 6 hours on high.

  2. Next remove chicken and shred with 2 forks. Save stock and broth for later use.

  3. In a bowl combine , the shredded chicken, 3/4 can of enchilada sauce and about 1 1/2 C shredded cheddar cheese. Mix well.

  4. Start making the enchiladas. Place mixture in 12 flour tortillas. Roll and place in a buttered 9"X13' pan.

  5. Pour the rest of the enchilada sauce on top and add more cheese on top.

  6. Bake in a 375 degree oven for 20 minutes or until the enchiladas are heat through and the cheese is melted.

  7. Serve with green salsa, pico de gallo, lettuce, olives, jalapenos and more cheese!

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