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| It's a bit labor-intensive, but worth it, like lasagna. | |||||
| Ingredients: | |||||
| 4 ea | bonless, skinless chicken breasts | ||||
| 1/2 cup | dill pickle juice | ||||
| 1 can | enchilada sauce (large can) | ||||
| 8 oz. | shredded cheddar cheese | ||||
| 1 ea | green pepper, chopped | ||||
| 1 ea | medium onion, chopped | ||||
| 1 pk | burrito-sized tortillas | ||||
| Directions: | |||||
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1. Put the chicken and pickle juice in the crock pot. Add enough water to just cover the chicken. Turn it on low until you get home.
2. Chop the green pepper and onion. 3. Turn off the crock pot and drain off the liquid. Remove the chicken and let it cool for a few minutes. 4. Put the onion and green pepper into the still-hot crock pot and put the lid back on. 5. Preheat the oven to 350. Get out a 9x13 baking dish and spray it with non-stick spray. 6. Shred the chicken, putting the shredded meat back into the crock pot to keep it warm. 7. Pour in half a can of the enchilada sauce into the crock pot. Stir to make sure all of the meat is moistened with the sauce and green peppers and onions are distributed. 8. Take a tortilla and put in 1/8 of the mixture and a sprinkle of cheese. Roll and put seam-down in the pan. Repeat for remaining enchiladas. 9. Pour remaining sauce over the enchiladas evenly. 10. Sprinkle remaining cheese over the top. 11. Bake for 30 minutes. Top with sour cream if desired. Serve with salad. |
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