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CrockPot Chicken Enchiladas Recipe

   
 

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     CrockPot Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tbs. vegetable oil
3 onions, sliced
3 cloves garlic, minced
3 jalapeno peppers, sliced
1 28 oz. can diced tomatoes
1 tsp. salt
1 1/2 cups tomato juice
12 flour tortillas
4 cups cooked chicken, shredded
 
1/2 cup green onions, finely chopped
3 cups Monterey Jack cheese, grated
fresh cilantro, finely chopped
shredded lettuce
salsa
sour cream

Instructions
In a large skillet, cook the onions in the oil until translucent. Add the garlic, jalapeno peppers, tomatoes and salt and cook for about 5 minutes or until sauce thickens slightly.
Meanwhile, pour the tomato juice into a large bowl. One at a time, dip the tortillas in the juice, ensuring all parts are moistened. Lay tortillas on a plate and spread about 1/3 cup of chicken over them.
Sprinkle with 1 teaspoon of the green onion and 2 tablespoons of grated cheese. Fold ends over and roll up. Place the tortilla in the stoneware. Repeat the procedure to fill the remaining tortillas
Pour the sauce over the tortillas and sprinkle with the remaining cheese and green onions. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Garnish with cilantro, lettuce, salsa and sour cream.


Originally Submitted
1/23/2014





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