Wednesday, October 17, 2007

Crock-Pot Chicken Enchiladas

This is fast, easy and very delicious!

4-5 boneless, skinless chicken breasts
1 onion, chopped
2 fresh green chilies, chopped, or 1 small can
2 bullion cubes, dissolved in about ½-1 cup of water

Cook on low in your crock-pot for 4-5 hours or longer and/or on high if chicken breasts were frozen. Meat should shred easily when done. Roll up in a tortilla with a little bit of shredded cheese.

For the topping: Mix together 2 cans of cream of chicken soup, ½ cup sour cream, and milk to desired consistency. Put a little of the sauce on the bottom of baking dish and the rest on top. Sprinkle with shredded cheese. Microwave for 10 minutes or bake until heated through.

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