Chicken Enchilada Roll-Ups |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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An easy meal in the crock pot for busy nights. From Rival. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1/2 cup all-purpose flour, plus |
2 tablespoons all-purpose flour, divided |
1/2 teaspoon salt |
2 tablespoons butter |
1 cup chicken broth |
1 small onion, diced |
1/4-1/2 cup canned jalapeno pepper, sliced |
1/2 teaspoon dried oregano leaves |
2 tablespoons cream or 2 tablespoons milk |
6 flour tortillas |
6 slices american cheese or 6 slices jalapeno pepper cheese |
Directions:
1. Cut each chicken breast lengthwise into 2 or 3 strips.
2. Combine 1/2 cup flour and salt in plastic food storage bag.
3. Add chicken strips and shake to coat with flour mixture.
4. Melt butter in large skillet over medium heat.
5. Remove chicken from bag and shake off excess flour.
6. Brown chicken strips in batches 2 to 3 minutes per side.
7. Place chicken into crock pot.
8. Add chicken broth to skillet and stir in any browned bits.
9. Pour broth mixture into crockpot.
10. Add onion, jalapeño peppers and oregano.
11. Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
12. Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
13. Stir into chicken mixture; cook on High until thickened.
14. Spoon chicken mixture in center of a flour tortilla.
15. Top with 1 cheese slice; repeat.
16. Fold up tortillas and serve.
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