Now that I am a full-time working mom my ‘easy’ recipes are coming in handy because I love to cook but don’t have all the time that I used to have when it was just me and my husband. My mom used to make this recipe all the time growing up and I make it at least once a month because it’s easy and delicious.
5 ounces Organic chicken Breasts
Your favorite enchilada sauce (green or red)
Corn or flour tortillas (note: corn is a little messier but I prefer this flavor over flour)
Shredded cheese (I’ll be using Daiya made from tapioca, cheddar flavor)
Green chilies (optional)
Spray your crock pot with non-stick spray and place your organic chicken breasts inside. Pour about 1 cup of salsa on top. Turn on high if cooking quickly or low if you have more time.
Once the chicken is cooked take it out of the crock pot and leave the remaining salsa inside the Crockpot. Shred the chicken in a bowl. Mix chicken with about ¼ cup of enchilada sauce and 1/3 cup of shredded cheese.
Heat tortillas (I use the microwave). Scoop in desired amount of chicken filling into each enchilada, roll up, and place in a pan sprayed with non-stick spray. Once you have finished filling all the enchiladas pour the remaining enchilada sauce on top. Sprinkle with about ¼ cup of shredded cheese.
Cover the pan with foil.
Now you can either refrigerate this for a later or bake right now. If baking right now, turn the oven to 350 degrees Fahrenheit. 20 minutes with foil on top. Remove foil and bake for an additional 10 minutes. If you are eating later, 30 minutes with foil on top. Remove foil and bake for an additional 15 minutes.
Serve with avocado slices or guacamole and a green vegetable. Remember that it should look aesthetically pleasing. A variety of colors is important!