Sunday, January 8, 2012

Chicken Enchiladas

Chris and I can eat spicy food every single day. We LOVE it. So, when I can add an easy, spicy recipe to my repertoire, it's a good thing. I like this recipe because it's really two (sometimes three!) meals in one and both recipes come together so easily. A day or two before you want to eat enchiladas, you start out by making slow cooker salsa chicken for dinner. With five ingredients and use of a slow cooker, the salsa chicken recipe can't be any easier. We usually eat this with a side of corn, and/or salad. It's one of my favorites for when I know I've got a long day ahead of me at work.

With what's left from slow cooker salsa chicken, all you do is shred the chicken, and if you want, add a can of black beans and corn. Voila! There's your enchilada filling! Use it the next day, or even freeze it for another time...The Slow Cooker Salsa Chicken recipe makes a LOT of chicken. So, I usually eat regular salsa chicken for dinner one night, enchiladas (4 of them for the two of us) a couple days later, and freeze the rest of the enchilada mix for another time.

Ingredients:
Slow Cooker Salsa Chicken, adapted from Spark Recipes.

  • 4 boneless, skinless chicken breasts
  • 1 cup salsa
  • 1 package reduced sodium taco seasoning
  • 1 can cream of mushroom soup (condensed)
  • 1/2 cup sour cream

Enchiladas

  • Leftover chicken from Spark Recipe's Slow Cooker Salsa Chicken
  • 1 can black beans, rinsed
  • 1 cup frozen corn (or 1 can of corn, drained and rinsed)
  • 1-2 cups of shredded pepperjack or cheddar cheese, depending on how many enchiladas you're making
  • 8-10 flour tortillas for minimal leftovers of filling. 4 flour tortillas for lots of filling leftovers to freeze for later.

Directions:

  1. To make the Slow Cooker Salsa Chicken, add chicken to slow cooker and sprinkle with taco seasoning. Pour salsa and soup over chicken, stir to combine. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. (I eat this for dinner on one night, then a couple days later, make the enchiladas for dinner)
  2. To make the enchiladas preheat oven to 375.  In a large saucepan shred the chicken and heat up on medium. Add black beans, corn and stir to combine.
  3. In each tortilla, sprinkle 2-3 Tbsp of cheese, and about 1/4 cup of the chicken/black bean/corn mixture down the center of the tortilla. Carefully roll up and place in a baking dish that's been lightly coated in cooking spray. Repeat with the rest of the tortillas.
  4. Once the dish is full, top enchiladas with a very very thin layer of the chicken mixture, and sprinkle with cheese.
  5. Bake in for 20 minutes, or until cheese is bubbly and golden.

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