Chicken Enchiladas
Posted
Thu, 02/28/13
I recently updated my recipe for Chicken Enchiladas. The dish is easy to make, and quite delicious.
Chicken Enchiladas
1 pkg. chicken breasts (1 to 1-1/2 LBS)
Cook all of the ingredients (except tortillas) in a slow cooker or crock pot on low setting for four to five hours. Take chicken out of the sauce and shred by hand for the best result. Fill individual tortillas with the chicken, sauce and sour cream. Roll tortillas, tucking edges inside. Place enchiladas in a lightly greased baking dish. Pour excess sauce over the top and sprinkle with sliced black olives and shredded cheese. Bake at 350-degrees F for about fifteen to twenty minutes. Garnish with fresh-chopped cilantro or parsley if desired. Serve. Quick Substitution: Use canned chicken instead of slow-cooked chicken breasts.
Try Spanish Rice (Arroz con Pollo) as an accompaniment to the enchiladas.
Tags: Mexico;
Poultry
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