As most of you know, yesterday was Cinco de Mayo! And I celebrate this day by eating Mexican food, because I loooooooove Mexican food! A coworker and I went to eat Mexican for lunch and I had already made plans to cook enchiladas for dinner. And it was all sooo goooood! I hunted for a good enchilada recipe most of the afternoon that would be easy and I finally just made one up in my head.
1 lb. boneless skinless chicken breasts
1 packet taco seasoning
1 cup chicken broth
1 can enchilada sauce
6 tortilla shells (I used burrito sized)
1 cup shredded cheese
Place the chicken breasts, taco seasoning and chicken broth in the crockpot. Cook on low for 6-8 hours. When done, shred meat apart with two forks.
In a glass baking dishes, pour enough enchilada sauce to coat the bottom. Take one tortilla shell at a time, fill with chicken down the middle, and roll into shape. Then place it seam-side down in the glass dish. Repeat until all enchiladas are in baking dish. Pour remaining enchilada sauce over top and then sprinkle with shredded cheese.
Bake at 350 degrees until cheese is melted and enchiladas are warmed through. Enjoy!