Chicken Enchilada Roll-Up
Prep Time 20 minutes
Cook Time 7 to 8 hours (LOW) • 3 to 4 hours (HIGH)
YIELD Makes 6 servings
|1/2||cup plus 2 tablespoons all-purpose flour, divided|
|1‑1/2||pounds boneless skinless chicken breasts|
|1||cup chicken broth|
|1||small onion, diced|
|1/4||to 1/2 cup canned jalapeño peppers,* sliced|
|1/2||teaspoon dried oregano|
|2||tablespoons whipping cream or milk|
|6||(7- to 8-inch) flour tortillas|
|6||thin slices American cheese or American cheese with jalapeño peppers|
Slow Cooker Directions
- Cut each chicken breast lengthwise into 2 or 3 strips. Combine 1/2 cup flour and salt in resealable food storage bag. Add chicken strips and shake to coat with flour mixture. Melt butter in large skillet over medium heat. Brown chicken strips in batches 2 to 3 minutes per side. Place chicken into slow cooker.
- Add chicken broth to skillet and scrape up any browned bits. Pour broth mixture into slow cooker. Add onion, jalapeño peppers and oregano. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.
- Blend remaining 2 tablespoons flour and cream in small bowl until smooth. Stir into chicken mixture. Cook, uncovered, on HIGH 15 minutes or until thickened. Spoon chicken mixture onto center of flour tortillas. Top with 1 cheese slice. Fold up tortillas and serve.
This rich creamy chicken mixture can also be served over hot cooked rice.
This recipe appears in: Southwestern
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