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.

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


  • 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.


  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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