Awesome Easy Cheese and Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 4 |
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Hi, just threw this together this morning with what I had on hand. Turned out so very good and cheesy! You can adjust everything to taste if you wish. This is very mild for a Mexican dish. I hope that you enjoy this as much as I did! Thanks so much! Ingredients:
2 cups cheese (i used monterey jack or cheddar) |
5 frozen chicken drumsticks (2 cups chicken) |
2 (10 ounce) cans rotel tomatoes & chilies (or 2 cans chopped tomatoes, 2 cans of green chiles) |
1/4 cup chopped onion (i used green onions) |
1/2 cup sour cream |
6 corn tortillas |
1 tablespoon shortening |
Directions:
1. To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel.
2. These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
3. Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).
4. Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan-you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.
5. Mix 1/4 cup of crock pot tomato mixture with your sour cream.
6. Pour this mixture over your enchiladas.
7. top with the rest of your cheese.
8. cover with foil and cook for 25 minutes at 350 degrees.
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