Morning ladies, it's thursday and time for another Slow Cooking Thursday. I'm sporting a new SCT banner so go ahead and update your old ones when you get a chance.
Thank you again to all the participants, I've gotten such a wonderful collection of recipes already and can't wait to see more.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
I made this recipe for last night's dinner and it was REALLY REALLY good....the enchiladas came out so creamy and were just delicious.
SLOW COOKER CHICKEN ENCHILADA ROLL UPS
Prep Time: 20 minutes
Cook Time: 7 to 8 hours (LOW) • 3 to 4 hours (HIGH)
Yield: Makes 6 servings
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts
2 tablespoons butter
1 cup chicken broth
1 small onion, diced
1/4 to 1/2 cup canned jalapeño peppers,* sliced
1/2 teaspoon dried oregano
2 tablespoons whipping cream or milk
6 (7- to 8-inch) flour tortillas
6 thin slices American cheese or American cheese with jalapeño peppers
Cut each chicken breast lengthwise into 2 or 3 strips. Combine 1/2 cup flour and salt in resealable food storage bag. Add chicken strips and shake to coat with flour mixture. Melt butter in large skillet over medium heat. Brown chicken strips in batches 2 to 3 minutes per side. Place chicken into slow cooker.
Add chicken broth to skillet and scrape up any browned bits. Pour broth mixture into slow cooker. Add onion, jalapeño peppers and oregano. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.
Blend remaining 2 tablespoons flour and cream in small bowl until smooth. Stir into chicken mixture. Cook, uncovered, on HIGH 15 minutes or until thickened. Spoon chicken mixture onto center of flour tortillas. Top with 1 cheese slice. Fold up tortillas and serve.
Serving Suggestion: This rich creamy chicken mixture can also be served over hot cooked rice.