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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Who knew some leftover over chicken and white rice could turn into such a great meal the next night?! Super easy, super fast, super good!! Ingredients:
3 cooked chicken breasts |
1 cup cooked white rice |
1 (14 ounce) jar salsa |
1 cup enchilada sauce |
2 cups shredded cheese |
1/2 cup sour cream |
8 flour tortillas |
Directions:
1. Place chicken breasts, white rice, and salsa into a crockpot.
2. Set crockpot to low and allow to simmer several hours. If the chicken is not already cooked (I used leftovers), then allow to cook all day to ensure chicken is tender enough to shred.
3. Remove chicken breasts and shred using two forks.
4. Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream. Mix well.
5. Preheat oven to 350.
6. Into a casserole dish, put remaining enchilada sauce.
7. Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish.
8. Repeat until all tortillas are used and in dish. Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese.
9. Put casserole dish into oven and cook about 12 minutes or until cheese is all melted.
10. Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer.
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