Scrumptious Wednesday: Chicken Enchiladas

Chicken Enchiladas are a regular in our home and anytime we go out for mexican. 

My main recipe comes from my mother's enchiladas

and every time I make it, I add something different to change it up. 

I thought I would share it with you because it is super simple and delicious!

Ingredients: 

soft corn tortillas (5 inch round)

my mom uses the uncooked Costco tortillas which are delightful but there is no Costco here. 

Chicken Breast

Mozzarella cheese

Enchilada Verde Sauce

Salsa 

Sour cream

Directions: 

1. You can boil the chicken if you'd like but I prefer to slow cook it all day. 

I put 1 chicken breast (usually 1= 6 enchiladas so alter this for how much you need) 

in the crock put and cover it with salsa-- cook it on high for 2 hours or low for 4-5 hours.

Shred chicken when it is done cooking. 

2. Cook tortillas lightly in a pan

3. Take 1 tortilla and add approximately 2-3 Tablespoons of shredded chicken, 1-2 Tablespoons 

of mozzarella cheese and 1 Tablespoon of Enchilada sauce-- wrap up like an enchilada.

(the sauce is where I always change my recipe-- sometimes I add salsa and sour cream to the inside too)

4. Coat the bottom of the dish with sauce, put each wrapped up tortilla in the pan side by side. 

5. Cover the enchiladas with more sauce and sprinkle with left over Mozzarella. 

Cover with tin foil and Bake @ 400 degrees for 30 minutes

I usually like to take the tin foil off for the last 5 minutes to make them a little crispy. 

Enjoy!

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