So for this recipe I made a few simple changes and enchiladas is what I ended up with. This is what you will need:
1 package of boneless skinless chicken breast
1 can Campbell's cheddar cheese soup
1/2 cup of chicken broth
1 package taco seasoning mix
1 can of RoTel tomatoes and chilies (or diced tomatoes)
1 cup Mexican cheese blend
A package of corn tortillas
Begin by washing patting dry chicken breast and placing them in the bottom of the crock pot.
Whisk together in a small bowl the can cheddar cheese soup, taco seasoning mix and RoTel tomatoes, and 1/2 cup chicken broth.
I use diced tomatoes if I'm serving this to the kiddies. Pour this mixture over the chicken and cook in the crock pot 3 to 4 hours on high, or 6 to 8 hours on low.
Once the chicken is cooked take it out of the pot and place onto a cutting board, shred the chicken with two forks the meat should fall apart. Add about 3/4 cup of the sauce to moisten the chicken and use this to stuff the tortillas.
I warmed the tortillas on the skillet to make pliable, I then dipped one side of the tortilla into the sauce in the pot.
I filled it with chicken, rolled the tortilla and placed it seam side down in the pan.
I covered with the Mexican cheese and then placed in the oven at 400 until melted and bubbly. I served this with the package Mexican rice my favorite is Mahatma Spanish rice.
Truth be told I had some steamed broccoli on the side, I know it's not in keeping with the theme. If you prefer beans then I say go for it I think it would make a very nice plate.
So there you have it easy chicken enchiladas. I love that the crock pot does the hard part for me. Enjoy and remember to share with a friend.