I got a little sidetracked. I’m sorry about that, but I’m back with a list of recipes I need to blog about! I’m going to try to mix in some Thanksgiving favorites this month too, plus we’ll have a little discussion about brining a turkey.

So, for my first recipe back from my break, I’d like to give you…..drumroll please….Chicken Enchiladas.

Ok, so that probably isn’t the grand gourmet dish you were expecting, right? I mean, what have I been DOING all this time if I haven’t been slaving away on fablously complicated dishes? Well, I have a husband and a kid that simply don’t DO gourmet. We’re pretty simple, and I like to keep things easy and tasty, and this recipe fits that bills. You’ll need a slowcooker for this one.

Chicken Enchiladas

Ingredients:

• 1 package of boneless skinless chicken thighs, plus 1-2 boneless skinless breasts
• 1 large can of enchilada sauce (I use mild, do whatever you like)
• 1 packet taco seasoning
• 6-7 medium sized flour tortillas
• 3 cups mexican blend cheese

Place chicken in crockpot. Cover with enchilada sauce, plus 3/4 of a can’s worth of water. Mix in taco seasoning. Cook 8 hours on low. Remove meat and shred with a fork.

Mix chicken with a couple scoops of sauce remaining in the crockpot, plus 1.5 cups of the cheese.

In a medium baking dish, spoon enough sauce into dish to cover the bottom. Fill each tortilla with meat/cheese mixture, roll up and place seam side down in the baking dish. Top with more sauce and remaining cheese.

Bake at 375 until cheese is melted and bubbly, about 20 minutes.

Voila. There you have it. Easy chicken enchiladas. These are really, really good. You can also use the meat for tacos, tostadas, taco salad, quesadillas, you get the idea. I recommend doing a mix of thighs and breasts only because the thighs stay very moist and I like the texture of the mix better, but you can do all breasts if you’d like.