2-4 Chicken breast(boneless & skinless)
1 can of rotel
1 small can of enchilada sauce
1 handful of shredded mild cheddar cheese
1lb of velveeta
1 pkg of taco seasoning
1 spoonful of sour cream
Mix up the taco seasoning, enchilada sauce, sour cream, and rotel.
Place chicken breast in crock pot and cook on low until fully cooked. It took mine about an 1hr and a half. I also occasionally splashed some of the juice and tomatoes on top of the chicken.
Once chicken is cooked remove and let it cool off so you can shred the chicken.
Using the juice from the crock pot add the 1lb of velveeta(cut in small pieces) & handful of cheese. Occasionally stir.
****I am so sorry but I did not take pictures in the process of actually making the chicken enchilada and placing it into the pan. It is NOT that hard so hopefully the written directions will help you. ****
1. Lay a flour tortilla on a plate
2. Sprinkle a little of chicken in the middle of tortilla.
3. Roll tortilla up and place in pan.
4. Once the pan is full spread some of the ‘queso’ from the crock pot over the enchiladas.
**Preheat oven to 350**
You can sprinkle a little bit of shredded cheese on the top of enchiladas.
Place in oven for 15-20 minutes.
Finished product 🙂
The topping sauce is even good just to eat with chips 🙂