Our family’s fav food is Mexican, hand’s down! But I’m a busy mama and don’t want to slave over enchiladas like I used to. This recipe could not be easier and is a family fav for mom, kids and hubs alike!
Ingredients
12-16 frozen chicken tenders (for a family of 5 or for a smaller family to also have leftovers!)
1-2 jars of favorite salsa (I love pineapple-peach from Safeway)
1/4 cup of taco seasoning (I like to make mine homemade but pre-bought is easy)
3/4 cup of water
1/2 cup of pureed carrots (previously pureed and frozen in bulk for lots of hiding of veggies)
Grated cheese
Tortillas (I use white or wheat for the rest of the fam. For me I use sprouted whole grain because it has a low glycemic index and doesn’t make my blood sugar spike and start craving ALL the tortillas)
Toppings: We stick to homemade guacamole but of course you can garnish with sour cream (or greek yogurt for a healthier option), tomatoes, peppers, you name it!
Preheat oven to 375
Combine all ingredients in the crock pot and cook on high if you start in the afternoon or on low if you start in the morning
Once fully cooked, shred chicken and mix with other ingredients and allow to sit to soak up the flavor
Spray olive oil or Pam on large glass Pyrex dish (I do two small 8x8s to separate the two tortillas)
Scoop chicken mixture into tortillas and roll into enchiladas side by side
Reserve extra liquid and tomatoes from salsa to top the enchiladas
Sprinkle with cheese
Cover with foil
Bake at 375 for 15 minutes
Serve with favorite toppings and enjoy!
