Diana Gabaldon posted her top favorite recipes of 2008 and Enchiladas were in the number one spot. Can't say as I blame her as it's one of my favorite dishes, too. It's also one of the few dishes where 5 of the 6 of us eat. Of course, MY Enchiladas are posers compared to hers LOL Anyway, we're having Chicken Enchiladas tonight and as my recipe has evolved over the years I thought I'd go ahead a post it.
makes 12 Enchiladas
(double, triple, whatever you need -- I think they're better the next day warmed up for lunch LOL)
- 5-6 frozen boneless, skinless chicken breasts
- 1/2 to 1 package of your preferred Taco seasoning
- 1/4 to 1/3 cup of water
Place the above in crock pot (and yes I put the chicken in frozen) and cook on low for 8-10 hours or high for 4-5 hours. When done, shred with tongs or fork.
- 12 flour tortillas
- 1 15oz can of your preferred Enchilada sauce (we prefer a red sauce but mix it up once in awhile and use a green sauce)
- 1 lb of cheese, shredded (I like a mix of Cheddar and Jack)
Optional ingredients -- chili peppers, onions, olives, tomatoes -- when I do these for grown-ups, I like to add some chili peppers to the cooked chicken and garnish the top of the dish with chopped onions, olives, and tomatoes.
Preheat oven to 350 degrees. Place a tortilla on a dish (or the counter if you're lazy like me) and place a fair share of the shredded chicken in a line down the center (sprinkle chopped chili peppers, or any of the other extras if you'd like), top with a small amount of cheese. Roll the tortilla into a cylinder and place seam side down in a baking dish (9x13 ish). Repeat.
Open the sauce and pour over the rolled tortillas (I like to leave just a bit of the edges uncovered by the sauce). Top with remaining cheese (again I like to leave a bit of the sauce uncovered by the cheese). Garnish with any of the optional ingredients. Cover loosely with foil and bake until cheese is melted and sauce is heated through maybe 15-20 minutes.
Serve warm with sour cream, guacamole, etc. along with a nice big leafy salad on the side (I love to pair this dish up with a bag salad called 'Santa Fe Caesar' -- yummy!).
And there you have it.