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Easy Enchiladas {Recipe}

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 can of beer
  • 1 stick butter
  • 2 heaping tablespoons minced garlic
  • 1 apple- cut in half
  • 4 tbsp garlic powder
  • salt & pepper to taste

20 corn tortillas

  • 1 can refried beans
  • 1 large bag shredded cheese
  • 1 can diced olives opt
  • 1 large can enchilada sauce

Instructions

  1. Add chicken, beer, butter, garlic, apple, garlic powder & salt & pepper to slow cooker.
  2. Cook on high for 5-6 hours until you are easily able to shred chicken.
  3. When done cooking- Use slotted spoon & transfer the chicken to separate bowl.
  4. Shred chicken with 2 forks. Ladle a couple cups of liquid from slow cooker over chicken to keep moist.

Preheat oven to 350.

  1. Spray 2- 9x13 glass baking pans.
  2. Heat your refried beans.

To assemble your enchiladas

  1. Stack 5 tortillas on a plate with a paper towel underneath, on top & in-between each one.
  2. Microwave for 60 seconds. This makes the tortillas soft & flexible.
  3. Working quickly add a scoop of chicken, then beans, then cheese & roll. Place in prepared pan.
  4. Repeat for all 20 tortillas.
  5. Pour enchilada sauce over the top of both pans of enchiladas.
  6. Top with remaining meat, cheese & olives.
  7. Bake for 30-35 minutes. Remove.
  8. Let sit 5 minutes before serving.