Chicken Enchiladas

My husband took one bite of these and said, "where did you learn how to cook like this?!" He then elaborated on the fact that my cooking wasn't exactly up to par when we first met...in the nicest way possible. These were pretty phenomenal enchiladas though, if I do say so myself. You'll need:

2 cups shredded chicken

2 cups shredded fiesta or Mexican blend cheese

1 pouch of Velveeta queso blanco squeezable cheese

1 small can of green chiles

1 jalapeño, finely chopped

1 can of enchilada sauce

2-4 soft tortilla wraps 

Preheat your oven to 350. Boil your chicken and then shred it when cooked through. In a bowl, combine shredded chicken, green chiles, jalapeño and 1/2 can of enchilada sauce and mix together. 

Take your wraps (I made gigantic ones so it made 2 large and 1 small, but it would make 4 normal sized enchiladas as well) and fill each one with desired amount of chicken mixture and Mexican/fiesta cheese. Wrap them any way you want and line them in a greased baking dish. Pour the remaining enchilada sauce over them, followed by the queso blanco velveeta. Bake, uncovered for 20-25 minutes. Serve with rice, refried beans or any other sides you choose. Enjoy! 

Chicken Enchilada Quesadillas

When I tossed some frozen chicken, a can of green chiles and tomatoes and enchilada sauce in my crockpot this morning, I wasn't really sure what I was going to do with it. I came and checked on it a few hours later and decided that it was going to need a thickening agent so I added a package of low-fat cream cheese. I seasoned it with some cumin, salt and pepper and brainstormed a little more. By the time I shredded the chicken and got the final product, I knew quesadillas were the answer! 

4-5 frozen chicken tenders

1 can green chiles and tomatoes

1 can enchilada sauce 

1 package (8 oz) of low fat cream cheese

1 tbsp cumin

Salt and pepper to taste

Whole wheat tortillas

Olive oil

Mild cheddar cheese, shredded

Jalapeño (optional)

Place chicken tenders in your crock pot and cover with enchilada sauce, green chiles and tomatoes. Cook on low for 4 hours. Shred the chicken, add a package of cream cheese, cumin and salt and pepper and turn your crockpot to the warmer. Let the cream cheese melt and thicken. 

Brush olive oil on one side of the tortilla and place in a greased skillet, oil side down. Put a layer of cheese and a layer of chicken mixture. Add jalepeno if you would like. Put another lay of cheese down and then add a tortilla to the top that's been brushed with olive oil. Olive oil side should be facing up now. (Hey, there might be someone out there that doesn't know these things!) Fry on medium heat until golden brown and then carefully flip over to the other side. Fry this side until golden brown and then you're ready to go! Cut it up into triangles with a pizza cutter and enjoy a simple, delicious meal. I made two quesadillas and have leftovers to make about 2-3 more so take the number of people you're serving into consideration when preparing.