We love Mexican food at our house, so we’re down to try most recipes that call for tortillas, cheese, and beans. I don’t remember where this recipe comes from because I know it so well that I don’t even use it anymore (it’s a pretty easy recipe and I lost the original, hence the lack of exact sizes). So, without any further ado, here’s our favorite Chicken Enchiladas in Red Sauce (which, of course, involves the crock pot and oven–no stove :).
28 oz can of Red Enchilada Sauce
14-18 oz can of Green Enchilada Sauce
Big glass pan (mine measures about 16 x 11) or 2 smaller glass pans
About 2 pounds of chicken breasts
8oz bag of shredded Monterrey Jack cheese
1 can of whole kernel corn, drained
1 can of black beans, drained and rinsed
1 package of fajita-size tortillas
Put the chicken, frozen or thawed, into the crock pot with both cans of enchilada sauce. If the chicken is frozen, it will take 6-8 hours, thawed will take about 4-6 hours. You need to cook the chicken until it can be easily shredded with a fork.
Preheat your oven to 350. When the chicken is ready, take it out of the crock pot and put it into a bowl. Using forks, shred the chicken. Remove at least two cups of the sauce from the crock pot (I usually take all the sauce out and then add back in the amount I want).
Then, put the chicken back in the crock pot and add the corn and beans and some of the sauce from the crock pot until this mixture is as juicy as you’d like it. Let this mixture sit for about 15 minutes with the lid on so that the chicken can soak up some of the sauce and it can cool enough to handle it. Save the extra sauce on the side for now.
Lightly grease the bottom of the glass pan(s). I use Pam Olive Oil spray. Then, put just enough sauce in to cover the bottom of the pan.
Take your tortillas and put a nice scoop of the chicken-beans-corn-sauce mixture into one. Make sure the filling is spread out evenly and roll your enchilada up and put it seam side down in the glass pan (doing this keeps them from unrolling). Continue this process until you’ve filled your pan(s).
Then, take the remainder of your sauce and pour it over the tops of all the enchiladas (you don’t have to use all the sauce—we like ours very juicy). Then, take your cheese (again, you don’t have to use it all but we LOVE cheese) and sprinkle it all over the top of the enchiladas.
Put the pan(s) in the preheated oven and bake for 20-30 minutes depending on how crispy and brown you’d like your cheese.
When they’re done, take them out of the oven and let it cool for about 10 minutes. We serve ours with sour cream. Enjoy!
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