Spicy Chicken Enchiladas

I will post a pic tonight..

This is a very fast very easy super yummy dish. Perfect for a meal in 20 mins!
Since the chicken is cooked in the crockpot, all you have to do is shred, stuff tortillas, pour sauce and add cheese. Done!


Spicy Chicken Enchiladas
2 chicken breasts
Half of a medium sized jar of your favorite salsa, we use Pace Medium. I would say a cup or cup and a half
1 cup of chicken stock or water
salt, pepper, garlic
10 corn tortillas
canola oil
shredded cheddar, not sure on the exact amount, just buy a bag and use what you need 1 can of red enchilada sauce, or you can make your own like I do, I just dont have anything measured, its a throw in the pot kind of sauce so it would be hard to explain. The homemade version is just garlic, chilli powder, salt, pepper and tomato sauce and sometimes rotel just depending on my mood.


Place chicken in crock pot, season with seasonings of choice. Pour salsa over chicken and stock or water over that. Cook on low for 8 hours or so. Or on high for 4-6 hours.

Shred with chicken with two forks and spoon a little bit of the sauce on top to moisten.

Meanwhile heat up just enough canola oil to cover the bottom of a small skillet. Heat on low. Dip your corn tortillas one at a time in the hot oil and flip to coat both sides. Place on a paper towel lined plate and stack on top of each other. You just want to soften them not cook them.

Drizzle just a bit of the enchilada sauce on the bottom of your casserole dish. Just enough so that the enchiladas don't stick. Or you can use pam.

Take a tablespoon or a little more of the chicken mixture and place in your tortilla, sprinkle with a little bit of cheese. Roll up and place seam down in casserole one at a time.

After they are completed, pour about half of the can of enchilada sauce on top. Or more, depending on how you like it. Sprinkle with cheese and bake on 375 for 20 minutes until the cheese is bubbly. If you have extra chicken left like I do, then you can sprinkle it on top as well.