Slow Cooked Cheesy Chicken Enchiladas

I’ve had this mean craving for chicken enchiladas lately, so I made some for dinner last night! I would go on and on about how freakin’ delicious it was, but I will leave you readers with the recipe so you can just try them yourself! ;D
NOTE: If you plan to make this for dinner, you have to prep the day before by taking the chicken out if it’s frozen so you can start cooking it when you wake up in the morning. Also, this recipe is enough to serve 3 people twice, or 6, depending on how much everyone will eat. It only makes 3 extra-large enchiladas that you can cut in half, which is what I did.
One more thing! You could just cook the chicken in the pan with the sauce, but I recommend putting it in the crock pot because it makes the chicken so tender, it falls right off the bone. This makes it easier to shred. (:

2013-03-14_15-47-01_927 2013-03-14_16-22-05_100 2013-03-14_16-33-53_462 2013-03-14_16-35-50_40 2013-03-14_17-48-15_739Ingredients:

  • 10” Flour Tortillas
  • Pack of 4 chicken breasts (Sorry, idk the weight just the package I bought. I recommend boneless&skinless, unless you want to spend extra time pulling that stuff off!)
  • 1 10oz. can Enchilada Sauce
  • Handful of Black Olives (optional)
  • 1½ cup shredded cheese of your choice (I used Mexican Blend)
  • 2 tbsp. Sour Cream
  • 2 tbsp. Softened/Whipped Cream Cheese
  • 1 tbsp. Cilantro
  • 2 Garlic Cloves
  • ½ Large Onion


  1. Cook the chicken in a crock pot filled with the entire can of enchilada sauce, sautéed garlic, onion and cilantro. Cook on the low setting that says 8 hours. (It will not take an entire 8 hours to cook)
  2. About 6 hours later, take the chicken out leaving the juices in the crock-pot, and put your chicken in a large plate where you will have plenty of room to pull it apart using 2 forks. Before you start shredding, preheat your oven to 350°F.
  3. After your chicken is shredded, get a separate bowl and mix together the sour cream, cream cheese, and ½ cup of shredded cheese. I also added diced black olives but you can leave them out or replace them with jalapeños if you like your enchiladas spicy. Once mixed add your chicken.
  4. In a 10” by 12” baking dish, pour a ¼ cup of the enchilada sauce from the crock-pot, just enough to cover the bottom so your tortillas don’t burn.
  5. On a flour tortilla, fill it with a generous amount of your cheesy chicken mixture, roll it up, and place it flap side down into your baking dish. Repeat until mixture is finished.
  6. Pour the rest of the enchilada sauce on top of your enchiladas. Bake for 10 minutes. Remove from oven and top with remaining cup of shredded cheese. Bake for 5 more minutes to melt the cheese. Remove from oven, let cool, and serve.
  7. You can add anything you like on top: sour cream, guacamole, pieces of cilantro for looks and zesty taste, tomatoes, chiles, more olives, whatever you like! Serve with a side of rice and beans to have the full authentic Mexican Enchilada dinner! My mom made her special made Brazilian style white rice that I stove-top steamed. I made homemade re-fried beans using a can of Goya black beans with a tbsp of butter and 2 tsp of flour to make it thick.


BTW this is my own personal recipe that I made up using bits and pieces of other peoples recipe, souped it up to my liking! I hope you enjoy it. (:

Related Articles:


The Benefits of Lemon

lemons (citrustreesonline)Lemon is a citrus fruit that has many beneficiary factors. Lemons (as well as other citrus fruits) fight against infection by helping the human body in the production of antibodies in which blood attacks invading microorganisms, preventing infection.It is an antioxidant, which helps aid in the prevention of diseases such as stroke, cancer, and other cardiovascular diseases. Lemons lower blood pressure and and help keep your cholesterol in good condition. Lemon is also found to be an anti-carcinogenic which lower rates of colon, prostate, and breast cancer. A few drops of lemon juice in hot water is believed to clear the digestive system and purifies the liver. The skin of the lemon dried under the sun then ground to fine powder can be applied to the hair for a few minutes before bath which relieves headache and cools the body. Lemon applied to the face can be used as an astringent to clear existing acne and prevent future acne from reappearing. Lemon juice acts as a natural hair lightener and skin bleach which reduces the pigment melanin and prevents the risk of chemical allergic reactions which is common with hair dyes and bleaches. Lemon juice is given to relive gingivitis, stomatitis, and inflammation of the tongue. It is used to prevent the common cold (which is why I haven’t been sick in over a year!). Lemon juice can be used to prevent or treat Urinary Tract Infections and gonorrhea. It is applied to the sites of bites and stings of certain insects to relieve its poison and pain. Lemon juice relieves colic pain and gastric problems. It soothes dry skin when applied with little glycerin. Lemon juice is commonly used for marinating meat and seafood to kill bacteria and other organisms present in them, therefor it prevents many gastrointestinal tract infections. Lemon Juice with a pinch of salt (warm) every morning lowers cholesterol levels and brings down your weight. It is best to drink lemon juice when preventing dehydration and shock in case of diarrhea. It can also be used as mouthwash, removing plaque, whitening teeth and strengthening the enamel. A tablespoon spoon of thick lemon syrup every day relieves asthma. It relieves itchy skin, while gargling it relieves throat infection. Lemon juice is an excellent treatment for dandruff and greasy hair. Lemon applied to the face not only relieves & reduces acne blemishes but also removes wrinkles keeping your skin looking young, fresh and healthy. Additionally lemon juice is also used to treat and prevent osteoarthritis.

With all of these benefits, on top of tasting absolutely delicious, why wouldn’t anybody have a glass of lemonade a day?! I personally drink at least one cup of either all natural orange juice or all natural lemonade. I do it because it tastes good, it’s my healthy alternative to soda and other fattening not-so-healthy beverages. Additionally, it has prevented me from ever being sick. My mother and I buy fresh lemons and oranges from the local produce store, but I have made it my job to make the actual drinks. I use a juicer to juice the fruit, and a strainer to drain the pulp, because although pulp is the healthiest part of the fruit, I just don’t like to drink it! So I drain it out. And when my little girl arrives, I will make fruit puree for her out of the pulp that I refuse to drink. I also just learned that the skin of the lemon has purposeful qualities too! So I don’t have to waste any part of the lemon, each part can be used for something. I know that you can make a whole pitcher of lemonade at once, but I prefer to make it by the glass. I’ll post a little recipe below on how to make all natural lemonade by the glass. I hope you enjoy the tasteful juice and the wonderful benefits that come along with drinking it!

Lemons, Juicer, Pulping, Lemonade Concentrate. (:

Lemons, Juicer, Pulping, Lemonade Concentrate. (:


  • Lemons
  • Sugar
  • Water
  • Juicer
  • Strainer
  • Container (to keep the concentrate in)


  1. Cut all the lemons in half.
  2. Juice Each lemon in the juicer.
  3. Put the strainer over the container you are going to keep the juice in.
  4. Pour the juice from the juicer into the strainer to drain pulp. (You can skip this step if you like pulp)
  5. Refrigerate your lemonade concentrate.

When you get ready to make your glass:

  1. In a tall glass, pour about a pinky finger thick of lemonade concentrate (0.5 in.).
  2. Put 3-4 spoonfuls of sugar (Depending on how sweet your tooth is).
  3. Throw in a couple cubes of ice.
  4. Mix it thoroughly with a teaspoon.
  5. Insert a lemon slice on the side for good looks and a straw to drink the lemonade that has been evenly mixed (instead of the watered down top) and use it as your tool to stir your lemonade as needed.