Slow Cooker Enchiladas
I usually try to make these recipes as-is the first time around, just to be fair to the original submitter; however, I tweaked this one from the start to suit my family's tastes.
I used 2 shredded de-boned chicken breasts that I prepared in advance by stewing, cooling and then shredding. I also used Herdes salsa verde instead of the jar of chunky salsa called for in the recipe. I've found over the years that my family prefers green sauce with chicken or pork, and red sauce with beef when we are eating Mexican dishes. I used the 16oz jar of salsa verde and one can of cream of chicken soup and omitted the can of cream of mushroom. We're not a mushroom family, and I thought 2 cans of the soup would've been overkill. *** Next time I will use the reduced sodium soup. I used a round of queso enchilado cheese that I shredded just prior to putting into the recipe. I also used flour tortillas, as my wife doesn't care for the texture of corn tortillas sometimes. My slow cooker has a 10" round crock, so I used 10" tortillas for an easy layering system. As a side note, I used non-stick cooking spray on the bottom of the crock to help with clean-up and any issues of the tortillas sticking to the bottom, and it worked like a charm.
I cooked everything for about 2 hours and it came out nice and melty cheesy and was easily spooned out. It isn't pretty to look at, but it doesn't matter once it's on your fork. This is definitely going into rotation in my kitchen.
6 users found this review helpful
Jan. 20, 2013