I love enchiladas! They are super easy to throw together, freeze well, and bake up fast. We were having Christy, Adam's co-worker, over for dinner and I needed a fast and easy meal to serve. I made my chicken in the crock pot the day before and left it covered in the fridge. We got about 8 stuffed enchiladas, but an extra chicken breast could easily stretch this meal to 10. We topped ours with some sour cream and served fresh guacamole on the side.
Ingredients:
3-4 boneless skinless chicken breast
1 jar salsa
1/2 packet taco seasoning
8 whole wheat tortillas
1 can fat free refried beans
1 can enchilada sauce
cheddar cheese
In a crock pot, place the chicken breast, salsa, and taco seasoning. Cook on high for about 4 hours. Remove from the heat and shred with two forks.
In a small sauce pan, heat the refried beans so they spread easily. One tortilla at a time, spread the beans on the bottom, and place about 2 tablespoons of the chicken mixture down the middle. Roll up and place, seam side down, in the bottom of a 13x9 pan. Repeat until all the enchiladas are made. Pour the sauce down the middle of the tortillas and top with desired amount of cheese. Top with foil and bake at 350 for about 45 minutes. Serve with your favorite toppings and enjoy!
In a small sauce pan, heat the refried beans so they spread easily. One tortilla at a time, spread the beans on the bottom, and place about 2 tablespoons of the chicken mixture down the middle. Roll up and place, seam side down, in the bottom of a 13x9 pan. Repeat until all the enchiladas are made. Pour the sauce down the middle of the tortillas and top with desired amount of cheese. Top with foil and bake at 350 for about 45 minutes. Serve with your favorite toppings and enjoy!
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