With summer approaching I’m realizing I have little to no desire to make dinner. Oh wait, that’s the story of my life. Anyway, here is an easy chicken enchilada recipe for your dinner menu this week. For this particular recipe I used the crock pot so you may want to plan at least a day ahead to make sure the timing is right.
3-4 frozen chicken breasts
1 jar of green salsa (I’ve used La Victoria and Herdez and don’t have a preference)
6 tortillas (depending on how full you like them- I only had 5 left)
1 small can of green enchilada sauce
Place frozen chicken in crock pot and cover with entire jar of salsa*
Cook on high for 2 hours (time will vary according to your crockpot)
Take chicken out and use two forks to shred. Put the chicken back into the crockpot to absorb a little more flavor
Put chicken and some cheese in each tortilla
Roll it up and place on foil lined cookie sheet
Pour enchilada sauce and sprinkle cheese over rolled tortillas
Broil on high for 3 minutes
Enjoy your enchiladas topped with sour cream, salsa, guacomole or whatever you want. There are plenty of variations to what you can roll inside as well, including rice and beans. And please serve with tortilla chips!
*The green salsa with the chicken is a trick I learned from my friend Aly who uses it to make chicken burritos which are also good and save a little time and effort.