Tuesday, April 7, 2009

mom's (riggs) enchiladas

mom- edit as necessary

1 lb. skinless boneless chicken breasts
1 cup shredded mild cheddar cheese
10-15 corn tortillas
1 can old el paso enchilada sauce (mild or medium - your call)
lettuce, tomato

cut chicken into small pieces
cook chicken and add 1 packet taco seasoning along with 1/4 cup water
cook until water is cooked out
place chicken in crockpot over low with 2/3 cup water and 1 packet taco seasoning. cook for 4-6 hours, then remove from water and shred with fork.

while chicken is cooking, start heating corn tortillas [either quickly heat in vegetable oil, or heat in pan - plain] i've done both ways, just depends on my mood.

scoop chicken down center of a tortilla, then add a little cheese. roll and place in 9x13 glass dish. continue with remaining tortillas/ chicken. top with enchilada sauce and sprinkle with cheese.

cook at 350* for 15 minutes.

serve with shredded lettuce and diced tomato.