Thursday, December 1, 2011

Twice Baked Chicken Enchiladas

I think I have the name of this right..? I heard somewhere that there are specifics for being either an Enchilada or a Burrito, and it all has to do with the kind of tortilla shell.. But for the life of me I cannot remember which is which... So this will just be an Enchilada today.

This is such an easy recipe, and you can let it cook all day, and then put it together for dinner. My very pick hubby and 1 and 2 year old like it so much they had it for lunch too!
To start off you need:
4-5 frozen chicken breasts
1 can diced tomatoes
1 can red kidney beans
1 can corn
1 can diced green chilies
1 pkg cream cheese
1/2 package taco seasoning

Just throw everything into your crock pot on low in the order it is listed. About 4 hours in give it a little stir and let cook for a a few more hours. I started mine at 9am and let it cook until 4:30pm.

After letting it cook, shred your chicken. You can do this in the crock pot, or scoop it on a plate and do it with a fork. The enchiladas will look soupy, but once it is shredded it will soak up the extra soup.

Place the shredded chicken back in the crock pot, and mix again.

For easy clean up, line a glass baking dish with tinfoil, and spray with non stick spray. Fill flour tortillas with shredded chicken mixture and cheese. Fold edges over, and roll, and place in baking dish. Once you have filled the pan, top enchiladas with remaining mixture (if there is any) and cheese.

Bake in the oven @ 350 for 20-30 minutes or until cheese is warm and bubbly.

Serve with sour cream and salsa!

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1 comment:

niesie said...

burritos are usually done with a four tortilla. enchiladas are done with a corn tortilla. you can combine them and have a burrito enchilada style (with enchilada sauce over the top. the corn tortillas tend to be drier and are topped with usually red or green enchilada sauce. :)