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Sunday, January 20, 2013

Recipe 62 : Chicken Enchiladas

2 lbs chicken thighs, boneless and skinless
2 cans Rotel
1 pkg taco seasoning
2 large cans enchilada sauce
4 cups low fat shredded cheese
2 bunches green onions, chopped
16 whole wheat tortillas

Place chicken, Rotel and taco seasoning in slow cooker.  Cook on HIGH for 4 hours.  Shred chicken and drain extra juice.  Add 1 cup of enchilada sauce, 1/2 of chopped onions and 2 cups shredded cheese to the chicken.  Pour small amount of enchilada sauce onto a plate and dip each tortilla in the sauce.  Place about 1/3 cup of chicken mixture in the tortilla and roll.  Spray 2 9x13 casserole dishes with non-stick cooking spray.  Pour enough sauce into the dish to just cover the bottom.  Fit 8 rolls into each dish.  Cover with remaining sauce.  Sprinkle each dish with 1 cup of cheese and the rest of the onions.  Bake at 350 for about 30 minutes.

I read this recipe and the only thing I did was double it (this is the doubled amount)!  I wouldn't change a thing about this recipe.  Be careful which enchilada sauce you buy- the one I chose was quite spicy!  Luckily, I don't mind the heat, but those of you who can't eat spicier foods- beware!  Additional toppings could include black olives, shredded lettuce, chopped tomatoes or sour cream.  Also, you can use the chicken for something other than enchiladas- burritos, nachos, pulled chicken sandwiches.  Let me know what else you come up with!

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