Shredded Chicken Enchiladas

Shredded Chicken enchiladas

Shredded Chicken Enchiladas


2 chicken breasts

1 package taco seasoning

1 can refried beans

1 can red enchilada sauce

6 tortillas

2-3 Jalapeños

3 stalks green onion

Sour cream

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.

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