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.

Crockpot

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.

Making Chicken Enchiladas With White Sauce in the Crockpot

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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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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Make chicken Enchiladas with white sauce in crock

Image : http://www.flickr.com

We are a family who loves chicken enchiladas. We also have a lot of fun with our crock pot a few times a week.

I decided to try our family recipe slow cooker and it came out great! I started with five chicken breasts. Since the meat is cooked, I buy chicken breasts with skin and bones. I find when I come to the breast without the skin from drying out to buy it.

Bring bring water to a boil and cook about 45 minutes. The chicken should be cooked. I let the chicken coolfifteen minutes, then paused. Many recipes suggest that rather cut to pieces, we shredded the chicken.

Now is the time to create the sauce. The sauce should have two cans of cream of chicken soup. I am looking for low sodium soup, if I buy it. If you regularly buy cream of chicken, which must be in order, but the sauce tastes a little salty. If your palate can be used with the salt, you can find less sodium too boring for your taste. The next round is eight ounces of sour cream. IUse non-fat sour cream. There is a clear difference between the taste of regular sour cream, sour cream is low fat and nonfat sour cream. Find the perfect combination of flavors for your family in the choice of soup and sour cream. Finally, you need a 4 oz can of diced peppers. Try more pounds or less, depending on the temperature of your family loves the dish.

If you want a sauce that is a bit 'thinner, add a little' milk. Since I do not drink milk, fat-free, I tend not to add a. If you are a familyDrink regular or low fat milk, you can add a third of the soup with milk and help lighten the sauce a bit '.

Mix the ingredients to make the sauce in a bowl. Dip tortillas one or two to soak in the sauce. These are tortillas that you use in your pot.

Then add the chicken and mix well. It is time for everything in your slow cooking. Can I buy all wheat tortillas mission. Slow cooker that I use for this is myliter six. For the bottom of the crockpot I need a tortilla and a half. Cover the bottom of the crock pot with tortillas. Now, add one third of the chicken. Easily cover the chicken with a handful of grated cheese. You can use cheddar or a combination of Jack and Cheddar. Repeat twice your level. I agree with those dipped tortilla on top. I still have a layer of cheese on it and is ready to spin. I put the crockpot on lowfour hours.

Another change is, you can cut the tortillas into strips, making it easier to cut when it's time to serve enchiladas's Tear.

If you are enchiladas, put a small sprig of sour cream, olives and / or a piece of top lawyer.

This is a dish that my entire family loves.

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