Finally, a chicken enchilada recipe that is super easy AND yummy used frozen turkey breasts on high for four hours and it turned out great. I took out the turkey and shredded it and layered sauce, tortilla, sauce, Turkey, cheese, and repeated for about 4 layers. The last layer had tortilla, sauce, turkey, sauce, cheese.
I also added green and red onions, red and green bell peppers. Saute first.
Some people say it’s not safe. But I have used the frozen chicken breasts before, it works fine. I just cook it a little longer if they are frozen first. I used frozen chicken breast and let it cook all day on low and it turned out perfect.
I am going to try this with Doritos plain tortilla chips. I make a King Ranch Chicken with them often, so they should work with cooking that long in the slow cooker. They will soften.
I hate olives so I’ll be putting sour cream, green onions, shredded lettuce and tomatoes on top.
I have a friend who made enchiladas with condensed mushroom soup and green chilies (not spicy). It was really good.
INGREDIENTS
5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end
10 corn tortillas (I used an entire 11.7 ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
INSTRUCTIONS
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 – 60 minutes longer.
Top with sour cream (optional)
NOTES
Slow Cooker Size: 6 quart
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Quick Tip: What will happen if I have to leave the corn tortillas cooking for two hours? I think the sauce would dry out completely by then. Maybe set to warm for 2 hours? That would be better. they will disintegrate into nothing but leave an awesome flavor Can you freeze the leftovers? I think they would do fine.
Recipe and image courtesy of Sarah Olson at The Magical Slow Cooker
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