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This recipe came to me from a neighbor who treated us one night, but she used canned chicken. Real shredded chicken or ground beef will really take this to the next level.
A few weeks back, boneless skinless chicken breasts were on sale. So, using those, I threw it in the crock-pot with the rest of the ingredients, added a small can of lemonade concentrate and let it rip on low for 8 hours. Then, I shredded it and broke into smaller packages for the freezer…tonight I pulled one out and made dinner!
Take a couple of cans of enchilada sauce (or make your own)…I like this brand and like to get it at the local Mexican grocery.
Take 1 can, and stir into the chicken. I used 1 large breast, shredded – which was about 2 cups of chicken.
Take a tortilla, add some shredded cheddar and a row of chicken mix down the center.
Roll up, tucking the ends in as you go and put into the baking dish. I can usually squeeze 8-10 into a 9×13 pan.
Cover with the remaining can of sauce, add a hand full more cheese and bake at 350 until bubbly on the top. We like to serve it with sour cream and corn.
All in all, it uses 1 chicken breast, 1 cup shredded cheddar, 1 package tortillas and 2 cans of sauce…My cheese was free and so was the corn and the tortillas, $.75 for each can of sauce and sale chicken means this dinner ran me about $3.00 AND we have a single serving of leftovers packed away in the fridge for dear hubby to take to work later this week! That makes 4 servings for $3 – a frugal meal that is VERY yummy!
- 1 cup chicken breast
- 1 cup 2% shredded cheddar
- 10 medium flour tortillas
- 2 cans enchilada sauce
- Cook and shred chicken breast
- Mix chicken and 1 can enchilada sauce together in bowl
- Place a spoon of chicken mixture and sprinkle some cheese into center of a tortilla and roll.
- Place in layer on bottom of a casserole dish and top with additional can of enchilada sauce
- Bake at 350 degrees for 20 minutes
5 FreeStyle SmartPoints per Enchilada