"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crockpot Chicken Enchiladas, by Ashley Watkins, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs. boneless skinless chicken breasts 16 oz. jar of mild salsa 15 oz. can of refried beans 4 c. shredded cheese 1-2 cans enchilada sauce 15-20 taco size tortillas
Cook chicken breasts and salsa on medium heat in crockpot for about 6 hours, or until the chicken shreds easily with a fork. Shred chicken and place back in crockpot. Add refried beans, 2 cups of cheese and about 1/2 can of enchilada sauce. Spray pan with cooking spray and coat bottom of pan with enchilada sauce. Place tortilla in coated pan, fill tortilla with about 1/3 c. of filling from crockpot. Roll tightly and repeat this process until the pan is full. This will make at least 2 pans full. Top rolled enchiladas with remaining enchilada sauce and the rest of the shredded cheese so the tortillas won't dry out while cooking. Cook in a 350º oven for about 30 minutes until sauce is bubbly and cheese is melted. Note - This dish can also be frozen and pulled out of the freezer for a no-hassle dinner! Just cook at 350º for one hour covered and 30 minutes uncovered.
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