Yesterday was a super busy day. We got up early, headed to my office to put together a new book shelf I recently purchased, then back to my husband’s office so he could finish up some work, lunch with my parents and then a trip to Costco. We left the house around 10:00 a.m. and didn’t get home until after 4:00 p.m. – just in time to throw together some dinner for friends coming at 6:00 p.m. This is one of those great recipes that can come together quickly either last minute or you can put it in a pot and forget it until you’re ready..it’s also one of those that I make without a recipe and the quantities often change every time I make it..  I’ll try and capture it below as best as possible- I hope you enjoy it as much as we do!

Chicken Enchiladas

Ingredients:

• 1 package tortillas (I like to use the Mission extra soft tortillas)
• 3-4 chicken breasts (usually 1 chicken breast per person)
• 2 cup shredded cheese (I like to use mexican blend or cheddar)
• half and half
• 1-2 jars of salsa (depending on size- you need enough to cover all of the chicken)*
• 1-2 packets of taco seasoning (1 packet for every 2 pieces of chicken)*

Directions:

• In a crockpot mix salsa and taco seasoning. Cook on high about 6 hours or low about 4 hours until chicken breaks apart easily with a fork. (*If you missed the window to use the crock pot you can also cook the chicken in a skillet on the stove and then mix in a bowl with red enchilada sauce. 1 can per 2 pieces of chicken then continue with directions below).
• About 20 minutes out from your preferred dinner time…
  • Preheat oven 350 degrees
  • Shred chicken with a fork and mix in bowl with half of shredded cheese.
  • Fill each tortillas with chicken/cheese mix and wrap with the fold face down.
  • Pour half and half over the top of all enchiladas (this keeps the tortillas soft while baking).
  • Sprinkle remaining cheese over enchiladas.
  • Bake 10-12 minutes.
• ENJOY!