I got this recipe from my mother-in-law. It was always a favorite of mine when we came home on the weekends from school. I haven’t made it in a while since the original recipes uses a lot of canned products and is kinda high in sodium. But they’re soooo good! So I made a couple changes and gave it a whirl.
The original recipe uses canned chicken, but I decided to make my own shredded chicken in the crockpot. Just toss some chicken breasts (mine are chicken tenderloins that I accidentally bought-that’s why they look smaller) into the crockpot with some carrots, celery and onion for flavor and cover with water. I used the equivalent of about 2 chicken breasts:
Cook on low for 3-4 hours or until the chicken is cooked through. Cooking time will depend on your individual crockpot and whether your chicken is thawed or frozen. Remove from the crockpot and use two forks to shred into smaller pieces:
*You can also cook and shred a large quantity of chicken and freeze some in smaller bags so it’s ready to use in future recipes.
Prep Time: 10 min
Cook Time: 30 min
Keywords: bake entree chicken Mexican
Ingredients (serves 6)
- 2 chicken breasts, cooked and shredded
- 1 can low-sodium Cream of Mushroom Soup
- 1 can low-sodium Cream of Chicken Soup
- 1 can diced jalapenos
- 1/2 c reduced fat Mexican cheese, separated
- 5 whole wheat tortillas
- 1 can enchilada sauce
1. In a medium-sized bowl, combine the chicken, soups, jalapenos and 1/4 c cheese.
2. Pour a layer of enchilada sauce onto the bottom of a 9×13 pan.
3. Divide the chicken mixture evenly between 5 tortillas. Roll up and place seam side down in the pan.
4. Pour remaining enchilada sauce over the tortillas, making sure all parts of the tortillas are covered with sauce (You don’t need to use the whole can).
5, Top with the remaining 1/4 c cheese, cover the pan with foil and bake at 375 degrees for 30 minutes.
To construct your enchiladas, you will need 1 can of Cream of Mushroom Soup, 1 can of Cream of Chicken Soup, 1 can of diced jalapenos (if you desire), Mexican cheese, tortillas (preferably whole wheat), and your chicken. Try to use reduced sodium versions of the soups and you could also dice up a fresh jalapeno instead of using the canned variety.
In a bowl, combine the chicken, both soups and the jalapenos. Add in about 1/4 c of shredded cheese and mix well. This is not the prettiest dish, but it is yummmmmy 🙂
Place a thin layer of enchilada sauce on the bottom of a 9×13 pan to help keep the tortillas from sticking:
Divide the chicken mixture between five tortillas, wrap and place seam side down in the pan:
Use a brush to spread a thin layer of enchilada sauce over the tortillas to keep them from drying out. Between the top and bottom layers of sauce, I only use about 1/2 the can of sauce. Add a thin layer of cheese on top of the tortillas:
Cover with foil and bake at 375 degrees for 30 minutes. Cut and serve.