I am very excited and honored to be included in the article, “9 Brussels Sprouts Recipes to Make Anyone a Believer” on the Fox News Magazine website. Check it out!
Lets face it. Most days we just need to get dinner on the table and quick. And it would be nice if it was tasty too. Despite the fact that we have all these pinterest boards full of exotic recipe ideas sometimes we just need a easy dinner so we can collapse on the couch next to our spouse, eat dinner and wile away an hour or two watching a movie. This recipe fits the bill perfectly for those days. I verbally told a wedding planner friend of mine this recipe once and she totally made it from memory. I did the same thing with my brother-in-law (evidently my sister decided she wasn’t going to make dinner that week) and he made it in a snap. That’s how easy it is. And its the type of recipe that you can stock up on the ingredients so you have it in case you are a day or two late getting to the grocery store and need to throw something together. Hope you enjoy this as much as my husband. He claims this is his favorite enchilada recipe even though some of my other ones are fancier and more time consuming. Go figure….
Easy Green Chicken Enchiladas Recipe:
1/2 a large bag of frozen chicken
2 large 28 oz cans of green enchilada sauce
20-30 corn tortillas
2 bags of shredded monterrey jack cheese
Preheat oven to 375 degrees
Put the frozen chicken in a crockpot set to low. Pour enchilada sauce over the chicken until just covered. Reserve the remaining sauce for later. Cook chicken for 6-8 hours until the chicken pulls apart easily when shredded with two forks. (Its good to do this first thing in the morning so its all ready by the time you want to assemble for dinner). Shred all the chicken and set aside.
Grill the tortillas on each side in a pan set to medium hight heat. Set aside when done. (This allows for the tortillas to be more flexible and not split apart when rolling).
Take one tortilla and dip in enchilada sauce. Fill with a spoonful of chicken and sprinkle a little cheese and roll. Place in a baking pan. Repeat until all the tortillas are gone. Pour remaining enchilada sauce on top making sure each tortilla is fully covered in sauce. Sprinkle the remaining cheese on top.
Bake for 15 minutes on 375 degree’s until cheese is melted and slightly browning on the sides. Serve and enjoy!
My kitchen window. That’s all. 😉