On May 5th, Mexico’s Independence Day, “Cinco de Mayo”, my hubby saw me posting several of my south-of-the-border dishes onto my Facebook page. And at 8am, we rushed into the kitchen to quickly make a change of plans and tossed a few ingredients into the crock pot! He had decided that he wanted some fun Mexican-style food instead of what was planned, and I could not have been happier! We had to put a rush on to get things going last minute, and really had a blast!
He played “sous chef”, opened cans and wrote down the list of ingredients as I tossed them into the crock, and working together, we assembled this dish and got it cooking in about 15 minutes! Now THAT’S teamwork!! 😀
Because we were pressed for time, I didn’t take very many pictures. I have some crock pot photos, but it’s just chicken in red sauce, and they didn’t turn out well. I didn’t think that they were really needed, so here’s a shot of the dish after the meat cooked, the tortillas were assembled, and everything baked in the oven to finish up!
I had simply added a main ingredient that the hubs has always sworn that he doesn’t like – – red enchilada sauce. I just quickly added everything, and was bound and determined to prove to him, that yes, he does in fact like it, he just doesn’t know it yet. 😉
And yep. He kept saying over and over how wonderful they were, how authentic they tasted, and after 12 years of trying my best to convince him….I finally succeeded.
Soooo many more recipes to come…… 😉
I also snuck in some spicy refried beans, too. 😉 I love adding a little to use as not only an extra flavor ingredient, but also as a “glue” to hold everything together a little better.
After pouring the sauce that the chicken cooked in (under and over) the enchiladas, they then got some big handfuls of cheese!!!!!
It’s best to just smother these. They bake better, and who doesn’t LOVE cheese??
Lastly, just serve these babies up with whatever toppings float your boat. We went with the basics – – shredded lettuce, chopped tomato, finely chopped red onion, sour cream and guacamole for my hubby! I finished the plated nicely with a little finely minced fresh parsley for that “professional look”, but you could go with cilantro if that’s what you like.
I added just a simple side dish of Spanish Rice from a box that I doctored up, and Cinco de Mayo turned into a little fiesta on our plates!!
SO easy to toss together, super easy to assemble, then just a quick trip in the oven, and you’re all set!!
Seriously, just make this.
And don’t take any lip from anyone.
They’re really good, and everyone will love them. 😉
- 1 (28 oz.) can Mild Red Enchilada sauce
- 1 (14.5 oz.) can Hunt's Diced Roasted garlic Tomatoes (undrained)
- 1 (4.5 oz.) can chopped green chilies
- 2 tsp. cumin
- 2 tsp. chili powder
- ½ tsp. coarse ground black pepper
- ¼ tsp. garlic powder
- 1 medium onion, chopped
- 2½ - 3 lbs. boneless skinless chicken breasts, I used 5 large ones/total weight was 2.85 lbs.
- a little oil for tortillas
- 12 - 16 soft tortillas (small fajita-sized), flour (or white corn)
- 1 (16 oz.) can spicy refried beans
- 3 cups mexican blend shredded cheese, I used Sargento's
- Toppings: shredded lettuce, chopped tomatoes, sour cream, guacamole, chopped red onion, finely chopped parsley or cilantro, hot sauce if desired
- Into large oval crock pot, add first 8 ingredients. Stir to mix. Nestle in chicken breasts. Turn crock to high, place on lid, and slow cook for 5½ - 6 hours, or until chicken pulls apart easily with 2 forks.
- When chicken is done and tender, remove meat, one breast at a time to a small plate or ½ baking sheet, shred into small chunks with two forks, adding back to crock pot. When all are shredded, cover, and continue cooking for 30 more minutes.
- While chicken is finishing up, "soft fry" flour tortillas* on a flat griddle pan with a little oil, placing between paper towel to keep warm as you go along.
- With slotted spoon, remove chicken mixture to a medium-sized bowl. Pour some of the red sauce mixture into bottom of large, deep (sprayed) baking dish. (Just enough to lightly coat bottom of pan).
- Spread a little refried beans on a tortilla, fill with chicken mixture, fold each side over, and place into baking dish seam side-down.
- When all are filled and rolled, pour rest of rest sauce evenly over tops, smother with shredded cheese, and pop into preheated 350º F oven and bake for 30 minutes.
- Serve hot, piled with toppings of choice. Really good with Mexican or Spanish Rice.
Though I used flour tortillas for this, you could certainly also use soft white corn tortillas if you prefer. (I LOVE them, but the hubs, not so much). I'll work on him. 😉