Easy Enchiladas
Enchiladas were one of my favorite dinners growing up; I would get so excited when Mom said that’s what is for dinner! I adapted her recipe slightly for an easy, delicious, nutritious, budget-friendly, weeknight meal with minimal clean up - What more could we ask for? Nothin'.
Equipment
- Crockpot
- Baking sheet
- Mixing bowl
- 9x13 baking dish
Ingredients
- 4-5 pieces chicken thighs
- 2 cups broth or water
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 flour tortillas Simple Truth
- 1/2 cup Mexican cheese, shredded
- 2 bags Frontera enchilada sauce red or green
- 1/2 cup sour cream
Instructions
- In crockpot, put first five ingredients in and cook on low for 6-8 hours, covered. *Before starting enchiladas, prep veggies onto baking sheet.
- When ready to eat, preheat oven to 350F and grab a 9x13 baking dish - Drizzle oil or spray w/ nonstick
- Take cooked chicken out of crockpot and let cool, then shred with knife and fork. Add to bowl and mix with 1/2 bag enchilada sauce and 1/2 C sour cream.
- For each tortilla: Scoop 1/3 C chicken mixture to middle of tortilla, spread to meet the top and bottom of tortilla, roll up, and place in baking dish with folded side down.
- Pour 1 C (1 bag) enchilada sauce over top, sprinkle with 1/2 C shredded cheese.
- Bake for 25 minutes at 350F.
- To serve: Add dollop (...or, scoop!) of sour cream, a drizzle of enchilada sauce, and a sprinkle of pepper and dried parsley. YUM!
Video
Notes
If using chicken breast, do 2-3 depending on size.
Tried this recipe?Let us know how it was!