Chicken Enchilada Roll-Ups
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 20 minutes
Serves 6 people
Categories: dinner
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 cup chicken broth
- 1 small onion, diced
- 1/4 to 1/2 cup canned jalapeno peppers, sliced
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons cream or milk
- 6 flour tortillas (7 to 8 inches)
- 6 thin slices cheese or cheese with jalapeno peppers
Directions
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Cut each chicken breast lengthwise into 2 or 3 strips.
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Combine 1/2 cup flour and salt in plastic food storage bag.
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Add mixture.
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Melt butter in large skillet over medium heat.
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Remove chicken from bag and shake off excess flour.
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Brown chicken strips in batches 2 to 3 minutes per side.
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Place chicken into Crock-pot slow cooker.
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Add chicken broth to skillet and stir in any browned bits.
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Pour broth mixture into slow cooker.
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Add onion, jalapeno peppers and oregano.
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Cover; cook on LOW 7 to 8 hours or on HIGH for 3 to 4 hours or until done.
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Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form past.
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Stir into chicken mixture; cook on HIGH until thickened.
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Spoon chicken mixture in center of a flour tortilla.
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Top with 1 cheese slice; repeat.
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Fold up tortillas and serve.