Making Chicken Enchiladas With White Sauce in the Crockpot

We are a family who loves chicken enchiladas. We also enjoy using our crockpot a few times per week.

I decided to try our family recipe in the crockpot and it came out wonderfully!! I began with five chicken breasts. Since the meat is boiled I buy chicken breasts with skin and bones. I find if I buy the skinless breasts it comes out too dry.

Bring the water to a boil and then cook about 45 minutes. Chicken should be cooked through. I allow the chicken to cool about fifteen minutes and then shred it. Many recipes suggest cutting it into chunks, we prefer the chicken shredded.

Now it's time to create the sauce. The sauce needs two cans cream of chicken soup. I look for the lower sodium soup when I buy it. If you buy regular cream of chicken, that's fine, but the sauce will be a bit saltier to taste. If your taste buds are used to salt, then you may find the lower sodium a bit too bland for your tastes. Next comes eight ounces of sour cream. I use the non fat sour cream. There is a definite taste difference between regular sour cream, low fat sour cream and non fat sour cream. Find the right taste combinations for your family in choosing soup and sour cream. Finally, you'll need a four ounce can of diced chilis. Try adding more or less chilis depending on how hot your family likes the dish.

If you want a sauce that is bit thinner, add in some milk. Since we only drink non fat milk, I tend to not add it in. If you're a family that drinks low fat or regular milk, you can add in one third of a soup can of milk and it will help thin out the sauce just a bit.

Mix the sauce ingredients together in a bowl. Dip one or two tortillas in the sauce to moisten them. These are the tortillas you'll use on the top of your casserole.

Next, add in the chicken and mix well. It's now time to put everything in your crockpot. I buy whole wheat Mission tortillas. My crockpot that I use for this casserole is six quarts. To line the bottom of the crockpot I needed one and a half tortillas. Cover the bottom of your crockpot with the tortillas. Now add one third of your chicken. Lightly cover the chicken with a handful of shredded cheese. You can use cheddar or a combination of jack and cheddar cheeses. Repeat your layers two more times. I end with those dipped tortillas on the top. I put one more layer of cheese on top and it's ready to turn on. I put the crockpot on low for four hours.

Another alteration you can make is to tear the tortillas into strips, making it easier to cut when it's time to serve up the enchiladas.

When you serve the enchiladas, put a small spoon of sour cream, olives and/or a slice of avocado on top.

This is a dish that my entire family enjoys.

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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