top of page

CROCKPOT CHICKEN ENCHILDAS

My Mahjongg group met at Nancy’s yesterday. She served a wonderful lunch and we had a great afternoon (even though I didn’t win even one game!!!) Actually, the lunch was so good that I asked for the recipe so I could share it here on my blog.

A little about Nancy. She is a collector of fine jewelry as well as other fine collectibles. Her latest purchase is a beautiful serving spoon with an Indian chief’s head carved from abalone. It is always fun to see her finds.

inds.


Ingredients:

4 – 6 boneless skinless chicken breasts 8 oz cream cheese 2 large cans enchilada sauce (red or green) Softshell Tortilla shells (7 or 8) Shredded cheddar cheese

Directions: 1. Place chicken breasts in crockpot Smother with one can of enchilada sauce and cream cheese 2. Cook on low all day 3. When ready to prepare a meal, mix all together 4. Spread chicken mixture down the center of tortilla shells and roll up. 5. Place seam side down in a 9X13 pan (prepared with cooking spray) 6. Pour the second can of enchilada sauce over top; then cover with cheese 7. Bake in 350-degree oven until thoroughly heated through (approx. 30 min.) Serve with lettuce, more shredded cheese, sour cream, black olives (etc.)

NOTE: Leftover chicken mixture makes great tacos and this recipe freezes well.


Serve with refried beans, salsa and chips.

32 views0 comments

Recent Posts

See All

Totally easy delicious pasta for dinner

This recipe on Facebook caught my interest. It had a demo video attached to it! I quickly wrote the recipe on a piece of scrap paper - and picked up the ingredients next time I went grocery shopping.

bottom of page