2-4 split boneless skinless chicken breasts
2 cans of red enchilada sauce
1 can refried beans
1 box of Spanish rice...any brand (optional)*
1 big bag of cheddar cheese
Fixings: lettuce, tomato, onion, guacamole, sour cream.
Throw boneless chicken breasts in the slow cooker with a can of red enchilada sauce and cook on high till chicken is easily shredded. (About 6 hours.) Shred chicken up in the sauce.
Make up box of rice according to directions.
Lay out about 6-8 medium sized tortillas.
Divide chicken, refried beans, rice and cheese between each tortilla.
Roll up and lay side by side in sprayed glass 9x12 pan. Top with second can of enchilada sauce and cheese.
Cook at 350 for about 30 minutes.
*Rice is good as a side too, if preferred.
Oh my goodness...deeeelicious! Thanks so much for sharing this recipe! I look forward to trying your other recipes in the very near future. :) Oh, by the way, thank you also for sharing your cooking philosophy...it helped me regain a little control and structure to my routine (which had gone by the wayside after having my second baby just months ago). Again, many thanks!
ReplyDeleteSarah, this is the best enchilada recipe i've ever used; the whole family loved it and it made an absolute ton!
ReplyDeleteThis is so good... easy and yummy!
ReplyDeleteWhat size enchilada sauce can? Thanks!
ReplyDelete