Su Salsa Enchiladas
Su Salsa Enchiladas
Cook your chicken breast while you’re at work or running errands. By the time you come home you can shred the chicken and fill and roll your enchiladas for a yummy dinner that is easy to prepare.
Servings: 5
Prep: 15 minutes
Cook: 5 hours and 30 minutes
Ingredients:
3 Boneless Skinless Chicken Breast
2 Jars of Su Salsa
28 oz Enchilada Sauce of your choice
16 oz Mexican Style Shredded Cheese
10 Count Soft Taco Flour Tortillas
1 Tablespoon of Olive Oil
Toppings:
8 oz Sour Cream
1 cup of Chopped Onion
2 cups of Shredded lettuce
2 Diced Tomatoes
Instructions:
Place chicken breast in the crockpot. Drizzle the chicken breast with olive oil. Pour 2 jars of Su Salsa over chicken breast. Cover
the crockpot and cook on high for 5 hours.
Once the chicken is cooked shred the chicken with a fork.
Preheat the oven at 400 degrees F.
In 9x13 glass casserole dish pour 1/4 of the enchilada sauce at the bottom of the dish.
Put 1/4 cup of chicken down the middle of the tortilla. Add 1/8 cup of shredded cheese on top of the chicken. Roll the tortilla.
Place the rolled tortilla with the flap face down. Repeat steps with the rest of the tortillas. Placing rolled tortillas snug side by side.
Pour the remaining enchilada sauce on top of rolled tortillas.
Sprinkle the rest of the cheese and cover the enchiladas.
Bake uncovered for 30 minutes.
Cool for a few minutes and separate enchiladas with spatula and serve.
Garnish with lettuce, tomatoes, onions, cilantro and sour cream.
