Chicken enchiladas

Name: Chicken enchiladas
Cuisine: American
Ingredients: 4 chicken breasts (boneless, skinless ); 1 small onion, chopped; 1 Bell pepper, chopped and seeded; 1 small can diced green chiles; 1 tbsp Minced garlic; 1 tbsp cumin(can use less but I love cumin so I use a lot); 1/2 cup water(optional ); 1 tsp chicken stock (buillion); 2 or 3 large cans enchilada sauce. (2 should be plenty); grated cheese; 16 Flour or corn tortillas

Alicia Hamilton @cook_3046794

Washington

Everyone loves these enchiladas. .they are soo easy. Let the crockpot do the work! You can sub the Canned sauce for a homemade enchilada sauce, for convenience sake, Canned is fine too!

Alicia Hamilton @cook_3046794

Washington

Everyone loves these enchiladas. .they are soo easy. Let the crockpot do the work! You can sub the Canned sauce for a homemade enchilada sauce, for convenience sake, Canned is fine too!

Saved

Ingredients

4chicken breasts (boneless, skinless )
1small onion, chopped
1Bell pepper, chopped and seeded
1small can diced green chiles
1 tbspMinced garlic
1 tbspcumin(can use less but I love cumin so I use a lot)
1/2 cupwater(optional )
1 tspchicken stock (buillion)
2or 3 large cans enchilada sauce. (2 should be plenty)
grated cheese
16Flour or corn tortillas

Saved

Steps

1

Put first 8 ingredients in the crockpot with one large can enchilada sauce. Set on low for 8-10 hours or on high for 4-6.
2

When the chicken is done, preheat the oven to 350 °.
3

Pull chicken out and let rest on the counter for 5 minutes or so. Then shred and put back into the sauce.
4

Spray a large casserole dish with cooking spray.
5

Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
6

Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up. (Feel free to throw cheese in before you roll) place in dish seam side down.
7

Repeat until mixture, or tortillas, are gone...or until you have enough enchiladas. (Filling is easy to save and store!)
8

Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
9

throw those bad boys into the oven for 30 minutes... done! Enjoy!