Sunday Recipe # 4

Okay, so far I have made Cole and Nick's favorite crockpot chicken, Jacob's favorite, goulash, so now I'm posting my favorite recipe that I make in the crockpot. It takes a little more time to make, but it is so worth it. Every time my family gets together for a potluck dinner, I'm expected to bring these. I double it when I take them to potlucks so that it will make two 9x13 pans and they always get completely eaten. They are soooo good! I hate to give away my secret recipe, but how can I not share the worlds best chicken enchiladas with everyone? ;) I got the recipe from my former roommates mom, so I really can't take all the credit, although I've made some adjustments to make them better. This is Jacob's favorite chicken dish that I make, he ate two of them for dinner. Cole, who is super picky and hates anything spicy and doesn't even like mexican food, loves them too. He eats an entire one himself. I really don't make them too spicy. They are so yummy!

Chicken Enchiladas

8-9 frozen Chicken tenderloins
Grated Cheese
1 can Cream of Chicken Soup
1 1/2 C. Sour Cream (I use more cause it tastes better)
1 can Red enchilada sauce
Chili Powder and Garlic Salt to taste
6-12 Corn tortillas

Cook the chicken in the crockpot and add some chili Powder and garlic salt with it. I let it cook on low for about 5 hours. I use 8-9 Chicken Breast Tenderloins, or 4-5 Chicken Breasts. When the Chicken is done cooking, shred it with a fork and leave in the crock pot while you make your sauce. Add the soup and the sour cream and heat it up on the stove. I also add the Chili Powder and Garlic Salt in this too for flavor. Then, start adding the Red enchilada sauce. I never use the entire can. I just add it to give it some "kick". It's really up to you how much you want to use. When it's spicy enough to you, then that will be enough. When the sauce is all mixed together and hot, then you're done with that. The next thing is to put them together. I take a tortilla and put some chicken in it, then some sauce and then some cheese. Use a greased 9x13 pan. When the pan is full, pour some sauce over the top of the enchiladas and add cheese. I add enough until they are completely covered in both sauce and cheese. This makes a lot, so you may have left over chicken and sauce. I usually make more until I run out of something, or you could use the rest of the sauce for chip dip too. Bake uncovered at 350 for 20 min. They are still so good the next day as leftovers too. Here are some pictures:

This is before they cook in the oven.

This is when they are all done cooking.