Lazy Chicken Enchiladas
I’d say that on average I likely cook dinner four solid nights a week with the weekend consisting of a relaxing mix of carry-out and restaurants. During those stay home evenings it’s either go with an old standby that may be delicious, but we’ve had just a bit too often lately, or use my creative juices to come up with something new. I don’t know about you, but there is always at least one night a week (usually more) that I come home tired from a long day at work and even more exhausted from a grueling class at the gym. The slow cooker is perfect for these occasions and so is this recipe for lazy chicken enchiladas. With just a few ingredients and mostly a lot of mixing of sauces and cheeses, even the most skillet-shy can master this recipe!
Ingredients
- 1-cup chicken broth
- 1 can diced tomatoes with onions and garlic
- 3 frozen chicken breasts or 8-10 chicken tenders
- 7 corn tortillas
- 1 container TJ enchilada sauce
- 1 cup shredded cheese mix
Directions
- Add frozen chicken to bottom of slow cooker
- Add in can of tomatoes, cup of enchilada sauce, cup of chicken broth or enough to cover the chicken
- Turn on slow cooker on low for 6 hours
- Near the end of the slow cooking process preheat oven to 350 degrees
- Coat baking dish with just enough enchilada sauce to coat the bottom of dish
- Shred chicken and put strip of chicken and tomato mixture down the middle of corn tortilla, roll up and place seam-side down in baking dish
- Cover with rest of enchilada sauce to coat tortillas and top with shredded cheese mix
- Bake at 350 for 15-20 minutes until cheese is bubbly and tortillas are beginning to brown
Oh and if you have a recipe for waking up early to get to the gym before work, please let me in on your secret!!
