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Lazy Chicken Enchiladas

Lazy Chicken Enchiladas

I’d say that on average I likely cook dinner four solid nights a week with the weekend consisting of a relaxing mix of carry-out and restaurants. During those stay home evenings it’s either go with an old standby that may be delicious, but we’ve had just a bit too often lately, or use my creative juices to come up with something new. I don’t know about you, but there is always at least one night a week (usually more) that I come home tired from a long day at work and even more exhausted from a grueling class at the gym. The slow cooker is perfect for these occasions and so is this recipe for lazy chicken enchiladas. With just a few ingredients and mostly a lot of mixing of sauces and cheeses, even the most skillet-shy can master this recipe!

Ingredients

  • 1-cup chicken broth
  • 1 can diced tomatoes with onions and garlic
  • 3 frozen chicken breasts or 8-10 chicken tenders
  • 7 corn tortillas
  • 1 container TJ enchilada sauce
  • 1 cup shredded cheese mix

Directions

  1. Add frozen chicken to bottom of slow cooker
  2. Add in can of tomatoes, cup of enchilada sauce, cup of chicken broth or enough to cover the chicken
  3. Turn on slow cooker on low for 6 hours
  4. Near the end of the slow cooking process preheat oven to 350 degrees
  5. Coat baking dish with just enough enchilada sauce to coat the bottom of dish
  6. Shred chicken and put strip of chicken and tomato mixture down the middle of corn tortilla, roll up and place seam-side down in baking dish
  7. Cover with rest of enchilada sauce to coat tortillas and top with shredded cheese mix
  8. Bake at 350 for 15-20 minutes until cheese is bubbly and tortillas are beginning to brown

Oh and if you have a recipe for waking up early to get to the gym before work, please let me in on your secret!!

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