Slow Cooker Chicken Enchiladas & Homemade Tortillas

I made this over the weekend and it was mucho yummy! :) Probably not the healthiest, but it was good for fast Sunday. We had it over rice. You should try it. I got it off of allrecipes.com and modified it a little bit. Jeremy even LIKED the leftovers and just for that it's a winner in my book. It just went up as one of my go-to recipes.

 

Slow Cooker Enchiladas

Ingredients

• 1 pound shredded chicken (I used 2 large chicken breasts)
• 10 (6 inch) flour tortillas, quartered--- I made my own. See the recipe below.
• 1 (1 ounce) package taco seasoning mix
• 1 1/4 cups water
• 1 (12 ounce) jar chunky salsa
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 cups shredded Mexican cheese blend
• 1/2 a diced tomato to put on top (optional)
• 1 small yellow onion (optional)

Directions

1. Boil chicken and shred with a fork. I cooked it in vegetable stock for flavor. Add taco seasoning and water until mixed and seasoned well. (i also added 1 small yellow onion and sauteed it in the pan before adding the chicken and taco seasoning)
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the shredded chicken over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese and add diced tomato on top.
4. Cover, and cook on High for 45 minutes to 1 hour. 

 

Chef John's Flour Tortillas

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup vegetable shortening
• 1/2 cup hot water
• 1/4 cup all-purpose flour for dusting

Directions

1. Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
2. Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
3. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
4. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
5. Cut ball of dough into eight equal parts and cover until needed.
6. Roll out balls of dough either by hand or with a tortilla press.
7. Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.