Shredded Chicken Enchiladas
2 chicken breasts
1 package taco seasoning
1 can refried beans
1 can red enchilada sauce
3 stalks green onion
Cook chicken breasts in crock pot on high for 4 hours with 1.5 cups water and 1 package of taco seasoning. After 4 hours, or until chicken is softened, shred chicken and add 1 can of refried beans. Mix well and keep on low 1 hour. Mixture should be moist, if not, add a splash of water.
Spray a baking dish with cooking spray, then stuff tortillas with mixture. Roll and repeat. Once you fill the dish with the enchiladas, top with red enchilada sauce & shredded cheese to your heart’s content. Top with jalapeños. Bake at 350° for 45 mins.
Remove from oven, plate it, and top with sour cream & sprinkle with chopped green onion. Serve with chips, salsa, and guac and/or Spanish rice.