Crockpot Chicken Enchiladas

Ryan and I celebrated our one year wedding anniversary with a weekend getaway to Louisville, KY putting our season passes to use at the newly reopened Kentucky Kingdom.  It was wonderful to get away from school and work, and be responsibility free for a weekend.  Whenever we travel, Ryan and I always try to eat at restaurants that we don't have nearby...the winner for this trip was a Mediterranean restaurant with the best gyros we have ever eaten plus we got to try the deliciousness known as baba ganoush (a vegetarian dip made from roasted eggplants, which I will definitely be seeking out a recipe to attempt making it on my own).  We returned home Sunday night, tired and sunburned, but had a great weekend celebrating one year of marriage and looking forward to many more.


Monday, I was so tired after the weekend, but I had schoolwork and housework to catch up on and Ryan had to go back to being a working adult, so I opted for a lazy dinner night.  The majority of this meal is cooked in the crock-pot, and is perfect for busy days (or lazy ones)! To make this, I used about 3 lbs of chicken, 4 containers of enchilada sauce, 10 tortillas, and about 2 cups of cheese.

I start by putting 3 lbs of chicken in the crock-pot and 1 can of the enchilada sauce in the crock-pot and cooking for 6-8 hours on low.

Once the chicken has cooked for 6-8 hours, I preheat my oven to 350 degrees.  I fill one tortilla at a time with chicken from the crock-pot and roll it up. The rolled up tortillas are placed in a greased baking dish (I generally fit 5 tortillas per pan).  Then I pour 1 1/2 cans of enchilada sauce over each pan of enchiladas and top with cheese.  Bake in the oven for 20 minutes or until cheese is melted and edges of tortillas are browned.