Wednesday, February 4, 2009

Chicken enchiladas


2-3 split chicken breasts
Salt & pepper
Garlic powder
½ c. Light sour cream
1 c. Salsa
Flour tortillas (soft taco size)
Shredded cheese (any cheddar or jack cheese)

Ahead of time: Place 2-3 split chicken breasts in a Crockpot. Sprinkle with salt, pepper and garlic powder. Cook on high 4 hours. Shred chicken and discard bones and skins.

Place chicken in a bowl and add about ½ c. light sour cream and ¼ c. salsa. Spoon chicken mixture onto flour tortillas and roll up and place in a casserole dish. Then top with remaining salsa, spreading to coat tortillas and top with cheese. Bake covered with aluminum foil for 30 minutes at 350 degrees or until cheese is bubbly. Side ideas: Serve with a salad or Mexican rice.

*recipe by Sarah

1 comment:

  1. I made this on Friday and both of my kids devoured it! I used boneless, skinless frozen breasts in the crockpot for 6 hours, then shredded and used for the enchiladas (and one left over to make into chicken salad). Delicious! Oh, I also, spiced it up for myself with some extra chipotle salsa...yummmmm