I love me some Mexican food – especially enchiladas. But, I don’t like the prep time that cooking chicken and rolling enchiladas involves – especially since mine usually cook together and turn out to be a gooey mess of delicious tortilla, chicken and cheese mixture anyway.
But yesterday I was hankering for some enchiladas – my first food hankering in months. I googled around and combined a bunch of different recipes to create the least amount of work enchilada recipe this lazy bum could find. And it was delish, so I thought I should share.
Semi-Crockpot Lazy Girl’s Cottage Cheese Chicken Enchiladas
For the Chicken Mixture:
4 chicken breasts (I just chuck frozen chicken breasts from the freezer straight into the crockpot)
1/2 Beer (or 1/2 cup of chicken broth or water should you abstain from alcohol).
1/2 pkg Taco Seasoning (fell free to use a whole if you’re not worried about sodium. My high school biology teacher once told our class, “Sodium will make you explodium”, which scarred me for life and curbed my goldfish cracker habit. And she thought I wasn’t paying attention in class.)
4oz can of green chiles (Mr. B would like me to add that, if you desire, you can add these after the crockpot cooking when you mix the chicken and cheese together so that you get more green chile bite. If you like that kind of thing.)
Mix all ingredients and cook on low for 4 – 5 hours in a crockpot. Shred the chicken. Because I’m lazy – and also because I like my chicken in my enchiladas to be in small pieces – I throw them in my Ninja food processor/blender and speak sweet nothings to my very favorite appliance for the 25 seconds it takes to shred my chicken. But you could use a fork and just shred away, too. Crockpot chicken is easy to shred.Then add the chicken mixture to a bowl with:
1/2 cup fat free sour cream
2 cups low fat cottage cheese (I love cottage cheese in enchiladas – so creamy and delicious. Try it. B doesn’t like cottage cheese or sour cream, but loves these enchiladas).
Salt and Pepper to taste
You’re gonna need a package of corn tortillas. Lay them out on the bottom of a greased 9×13 pan (cut a couple in half if you want perfect coverage). Layer your chicken/cheese mixture on top of the enchiladas, then add some shredded cheddar cheese.
Follow up with another layer of corn tortillas and red or green (our choice) enchilada sauce from a can…this is the lazy girl’s chicken enchilada recipe. Bake at 350 degrees for 20 – 30 minutes. Cut into squares, rectangles or triangles…whatever makes your skirt fly up…and serve.
Enchiladas without the laborious prep work? Done.
*Note: This makes more than a 9×13 inch pan for me in casserole form – you could make a really thick enchilada, or you can make more modest layers and spread them out over two dishes, one for dinner now and one to freeze. If freezing one, keep the enchilada sauce off until you’re ready to bake.