Friday, January 02, 2009

Easy Creamy Chicken Enchiladas

This is an easy recipe - though NOT low cal by any stretch of the imagination!! Just a fair warning! It's so yummy, though, and makes a LOT so you can serve a crowd.


3 lbs frozen boneless, skinless chicken thighs (you could use breasts; we just prefer thighs)
28 oz can of green enchilada sauce
1 small can chopped green chiles
1 can condensed cream of chicken soup
Tapatio (optional)
4 C. shredded fiesta blend cheese (or colby jack cheese)
12 flour tortillas (10-inch)
1 & 1/3 C. sour cream (divided)

Put the following in the slow cooker on HIGH for 4-5 hours.

1/2 of the can of enchilada sauce (save the rest for later in recipe)

Shred the chicken. Remove from the slow cooker. I tend not to use ALL of the liquid from the chicken, but do use most of it. Add to the chicken 1 C. of sour cream. Depending on how spicy you like your food, you can add some Tapatio or other hot sauce - I add about a teaspoon of Tapatio at this point.

Spray a 9x13 pan with cooking spray. Layer flour tortillas across the bottom (I generally use 3 tortillas per layer, tearing as necessary to fill in empty spaces.) Spoon 1/3 of the chicken mixture over the tortillas, then sprinkle 1 C. of shredded cheese over that. Repeat with another layer of tortillas, chicken, cheese, then again.

Top with a fourth layer of tortillas. Take your remaining enchilada sauce and mix 1/3 C. sour cream into it. Spoon it over the tortillas, then sprinkle cheese over the top. Bake at 350* for 30 minutes, until edges are bubbling and cheese is melted.

Let set for about 5 minutes before cutting into it. Enjoy!!


Mills Memories said...

YUMMY! I can't wait to try it.

Sally said...

mmm...can't wait to try it. I just have to figure out if I will get Tim to eat it or not!


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