Joy Bauers Chicken Enchiladas Recipes
JOY BAUER'S CHICKEN ENCHILADAS RECIPE
Provided by charlotteh371
Number Of Ingredients 8
Steps:
- . Stir together the salsa, taco seasoning, garlic powder and onion in a 5- to 6-quart slow cooker. Add chicken. Cover and cook until chicken shreds easily with a fork, 2½ hours on high or 4½ hours on low. Shred chicken, and stir to incorporate cooking liquid. 2. Microwave the tortillas on high until heated and soft, about 30 seconds. 3. Preheat oven to 350?. Spread about 2 tbsp. of the enchilada sauce in each of two 13×9-in. pans. Place one tortilla on sauce, and spread with 1 heaping tbsp. of the enchilada sauce. Spoon about ¼ cup shredded chicken just below center of tortilla. Fold opposite sides of tortilla over filling, and roll up. Turn seam side down. Repeat with remaining tortillas and filling, placing eight enchiladas in each pan. Spread remaining enchilada sauce on top, and sprinkle with the cheese. 4. Bake in oven until cheese is hot and bubbly, about 15 minutes. Serve with your favorite toppings, like chopped tomatoes, cilantro, scallions, salsa and light sour cream or nonfat plain Greek yogurt.
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- To make the pulled-chicken filling, add all the ingredients to a slow cooker and set on high for 4 hours or low for 8 hours. When the chicken is done (you’ll notice a large amount of liquid in the slow cooker; this is normal), shred it with a fork until all of the liquid within the slow cooker is incorporated.
- To make the enchiladas, preheat the oven to 350°F. Coat the bottom of two 9 x 13–inch baking pans with a thin layer of the enchilada sauce.
- Microwave the tortillas for about 30 seconds to make them warm and flexible. Place one tortilla at a time on the prepared pan, spreading 1 heaping tablespoon of enchilada sauce evenly over the top of each, adding ¼ cup pulled chicken, and rolling it up. Place the fold sides of the enchiladas underneath, to keep the enchiladas from unraveling. Repeat this process with the remaining tortillas and filling.
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