chicken enchiladas



chicken enchiladas2Our family loves this chicken enchilada recipe.  I like how easy and flavorful these enchiladas are.  Hope your family enjoys it as much as ours!

Chicken Enchiladas

5 boneless skinless chicken breasts
1 pkg. of taco seasoning
1 tsp. garlic powder
4 oz. can mild green chilies
1 tsp. lemon juice
1/4 cup of water
1 can of cream of chicken soup
1 can of mild enchilada sauce
1 cup of sour cream
2 cups of shredded cheese (I like to use the Mexican blend)
package of tortillas (I like the smaller kind)

Place chicken on the bottom of the slow cooker.  Pour garlic powder, green chilies, lemon juice, taco seasoning and water on top of chicken.  Cook on low 5-6 hours or high 3-4 hours.  Shred chicken.  (I even like to do this step sometimes the day before to save even more time.)  Mix together can of cream of chicken soup and sour cream.  Spread a small amount on the bottom of a greased casserole dish and mix the rest with the shredded chicken.  Place about a 1/4 cup chicken mixture into each tortilla along with shredded cheese sprinkled on top.  Roll up tortilla and place seam side down in casserole dish.  Pour enchilada sauce over the entire casserole and then sprinkle cheese on top.  Cover with foil and bake at 350 degrees for 25 minutes.  Remove foil and bake a few more minutes to allow cheese to get good and melted! 

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