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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

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

Preheat oven to 350.

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

To assemble your enchiladas

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