Chicken Enchiladas - my way

Long before my Homemade Gourmet days, I tried and tried to invent my own version of my favorite local Mexican restaurant's enchiladas. Not so much the chicken, shredding chicken is easy -- as Ragu says "it's all in the sauce". Once I started my Homemade Gourmet business and began familiarizing myself with the recipe cards that came with our Pantry Staple Seasonings (think large quantity - great value) - I found a crock pot recipe for Chicken Enchiladas. Boy, was I ever excited!!

Well, I have to say that there will never, ever be another purchase of canned enchiladas sauce here in my home. Keep following and I am gong to share my secret... It's easy and so delicious and the whole Cole family give it 2 thumbs up! Here's how you make it:

Chicken Enchiladas - EASY!

4 to 6 boneless chicken breast
1 can - 29 oz. plain tomato sauce (no seasonings)
6 or 7 Tablespoons of HG Enchilada Soup mix
Flour Tortillas
Mild or Sharp Cheddar Cheese
Options: Sour Cream, fried onion, can of refried beans

Combine the HG Enchilada Soup seasoning with the plain tomato sauce right in your crock pot.
Add the chicken. I kind of roll the chicken around in the sauce so that it's coated and will stay real moist. Here's the fun part - Cover your crock pot, put on high for 3 or 4 hours, walk away, don't look back, go read a book, give yourself a pedi - whatever! In 2 hours everyone will be asking - wow, what's for dinner?

Final steps and Serving suggestions:

Remove chicken from the crockpot and place on a large plate or platter. Shred the chicken with 2 forks, it should just fall apart.
[Create your Enchiladas] Take a Tortilla and in the middle section, add a good quantity of shredded chicken, top with some enchilada sauce from the crock pot add grated cheddar cheese (and fried onion or refried beans, optional).
Roll it up, place filled tortilla seam side down in a lightly greased 9x13 pan. Continue until all the tortillas are used up and your enchiladas are lined up nicely and snugly next to each other. Top your row of Enchiladas with as much remaining sauce as you like - add more cheese and in about 10 minutes when the cheese is bubbly - Dinner is served!

For the kids (mine!) - they get the "make your own" wrap variety where they add the flavored shredded chicken, cheese lettuce and sour cream. They don't like their Enchiladas too saucy.

SAVE any leftover sauce. It freezes well. Next time you need a quick meal and have left over ground beef or chicken combine with the sauce and make a quick wrap.

Cole family rating: 5 stars ***** (5 out of 5)