Ingredients: (for 12 enchiladas - I doubled the original because I made both beef and chicken enchiladas. If you choose just one, halve the other ingredients)
- cooking spray
- 24 oz. pasteurized processed Queso blanco (the white Velveeta-type cheese)
- 1 1/2 c. fat free sour cream
- 12 tortillas (I used mostly whole wheat and a few regular)
- 2/3 c. shredded cheddar cheese
for beef enchiladas:
- 1 lb. ground beef
- 1 pkg. taco seasoning
for chicken enchiladas:
- 1 lb. chicken breasts
- 1/2 c. chicken stock
- 1/3. c. green salsa, plus more for serving
- 1/2 t. cumin
- 1/4 t. pepper
- 1 t. chili powder
serve with salsa
1. In a slow cooker, place chicken and next 5 ingredients. Cook on high for 4-5 hours, or low for 6-8 hours. Chicken will shred easily when cooked.
2. Cook beef as you would for tacos, set aside.
5. To assemble enchiladas, spoon about 2/3 c. meat/cheese mixture down the center of each tortilla; fold in sides of tortilla and place in single layer in prepared pans, folded side down. (I fit about 6 tortillas in each pan.)
6. Spoon remaining cheese sauce over the top, then sprinkle with shredded cheddar cheese. Bake until cheese topping is bubbly, about 20-25 minutes. Serve with salsa.
As for the sides... well, they were delicious, too!! Just beware of the chip thief!