G-ma's Chicken Enchiladas


Jeanette, a.k.a G-ma, is a  coworker of mine brought these for an office lunch we were having. They were sooo good I didn't want to stop eating them. So, I gave it a whirl and it was effortless and easy. (Way too good to be Stouffer's, Tiff!  HA! )

This is a pretty basic recipe that could sure be jazzed up by using any of your favorite "add-ins". Jalapeno's, black olives, cilantro, AVOCADO mmmmm! Topped with some shredded lettuce, tomatoes, sour cream and some salsa would even stretch this inexpensive dish further. Use your imagination and make your own signature dish. Makes delicious leftovers too, Enjoy!


2 large boneless chicken breasts
2 cans of Enchilada sauce
1 small yellow onion, diced
salt and pepper, to taste
shredded cheddar cheese
1 package small flour tortillas

Preheat your oven to 350.

Basically, add your chicken, enchilada sauce, salt and pepper to crock pot, cook on low for 6-8 hours.

When done, remove chicken and shred. I use the "2 fork" method.

Fill your tortillas with your chicken mixture, I add some cheese in too.

Place in your baking dish, top it with any leftover sauce from the crock pot. Top with loads of cheese and bake for about 30 minutes.















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