Are you looking for a simple meal to prepare for New Years Eve? This one is guaranteed to be a hit!

My friend came across this recipe from Joyful Momma’s Kitchen while surfing Pinterest. It was an easy to follow recipe that involves both the slow cooker and the stove.

I cooked the chicken for 6 hours on low in the crock pot in half a bottle of italian dressing. Once the chicken was cooked. I removed it from the slow cooker and shredded it. It saved me some time in the kitchen. Time is certainly of the essence. I’m sure we all can attest to that.

Ingredients
10 soft taco shells
2 cups cooked, shredded chicken (I cooked 3 chicken breasts)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies (You can find this next to the taco kits in the International section at your local grocery store)

Directions

Preheat oven to 350 degrees. Grease a 9×13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Happy eating!


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