What’s Cooking? Enchiladas!

I was itching to try something new in the kitchen, so I decided to find a new recipe.  I was exploring the Crockin’ Girls site and came across their recipe for Chicken Enchiladas and thought it would be a good one to experiment with.

After reading some of the comments on the recipe, I opted to make a few modifications.  Below is my modified version, the link above will take you to the original one!  The steps in the original call for making adjustments after 4 hours, but since I’m typically at work when I’m using the slow cooker – that’s not going to happen!  I wanted to see how it would turn out if I put everything in at once, so I did.

Ingredients:

• 3 Chicken breasts
• 1 plain Greek yogurt
• 2 cans of enchilada sauce
• 1 half a small jar of salsa
• 1 can low sodium chicken broth
• 3 slices of Velveeta cheese
• 1 cup low fat shredded cheese (cheddar or Mexican blend)
• Tortillas

Directions:

1. Place chicken in slow cooker
2. Melt Velveeta cheese slices in the microwave in microwaveable mixing bowl
3. Add container of Greek yogurt, cans of enchilada sauce, and mix together.
4. Mix in the salsa to the liquid.  Then mix in the can of chicken broth.
5. Pour liquid mixture over the chicken in the slow cooker
6. Set on low for 8-10 hours (I did 8 hours)
7. About 30 minutes before you’re ready to eat, preheat the oven for 350 degrees.
8. Take the chicken out of the slow cooker, shred the chicken, and then place the shredded chicken back into the mixture.
9. Take two glass casserole dishes, spray lightly with cooking spray.
10. Take tortillas out and fill with the chicken from the slow cooker, making sure to place the overlapped portion of the tortilla on the bottom of the dish.
11. Once all tortillas are filled, use any remaining sauce from the slow cooker and pour over the top of the enchiladas.
12. Sprinkle the shredded cheese over the enchiladas
13. Bake in the oven for 15 minutes or until the cheese on top has melted and the tortillas get crispy.
14. Enjoy!!
    

    Yum!

Makes 8 enchiladas.

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