It all began with a crock pot, a jar of salsa and a bag full of chicken breasts. I added them all together and cooked on low for 8 hours.
NOTE: I DIDN'T ADD A WHOLE BAG--JUST 4 PIECES, AND IT ONLY TOOK ABOUT 5 1/2 HOURS TO COOK. THIS WAS THE PERFECT AMOUNT, MAYBE EVEN JUST A LITTLE BIT TOO MUCH FOR JUST THE 2 OF US.
Then - I shredded the chicken and could make three different things:
I like to cook the onions and peppers in butter ahead so they are a bit soft. Then I butter a tortilla and layer it in a frying pan with a combo of any of the above toppings - add another buttered tortilla on top and cook on low! Turn only once. You dont want to burn the tortilla before you melt the cheese (it is what amateurs do). If you are an amateur - try putting them on a baking sheet and baking them in a 350 degree oven until the cheese is melted (about 14 mins). Serve with guacamole and sour cream.
Sunset Chicken Enchiladas
3 cups shredded skinned cooked chicken
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil (I use way less)
12 corn tortillas
1 jar (16 oz.) salsa
1. In a bowl, mix chicken, sour cream, 2 cups shredded cheese, and the salt.
2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Let them cool in layered between paper towels. (Or I just use flour tortillas and skip this part because I have an aversion to corn tortillas).
3. Fill tortillas equally with chicken mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top (I actually mixed 1/2 salsa and 1/2 green enchilada sauce and it was pretty good too).
4. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.
Beans of your liking
Put out bowls of everything and let everyone create their own.
Yum, Michael is ready to eat! :)