One of the keys to great-tasting meat is the time and preparation that goes into it. In today’s busy world, it can feel like there’s no time to invest in that meat preparation though. But if we are what we eat, shouldn’t we be putting the best foods in our bodies?
Thankfully, crockpots can take care of much of the challenge of slow cooking meat to provide that delicious flavor and tenderness. Such is the case with the chicken in these ranch chicken enchiladas. It’s a meal with two separate preparations, but neither takes very long and the end result is delicious.
4 frozen chicken breasts
1 packet taco seasoning
1 packet ranch
1/2 tsp cumin
1 can chicken broth
1 can tomato sauce
1/2 can tomato paste
Combine the taco seasoning, ranch packet and cumin together in a small bowl until well mixed. Slowly add in the chicken broth and stir until combined.
Place the frozen chicken breasts in a crockpot and pour the seasoning you created over the top of the chicken.
Cook on low 5 hours.
Remove the chicken from the crockpot and shred it. Return to the crockpot for another 45 minutes.
Remove the chicken again and set aside.
Pour the liquid from the crockpot into a saucepan and add in the can of tomato sauce (you may need less than a full can depending on how much liquid you have left over). Add a 1/2 can of tomato paste to thicken. Stir well and bring to boiling. Remove from heat.
Ladle some sauce into a glass baking dish so the bottom of the dish is covered in sauce.
Prepare the enchiladas by placing a line of chicken and cheese down the middle of a tortilla. Sprinkle some cilantro on top. Roll up and place in a glass baking dish. Repeat for all enchiladas.
Pour the enchilada sauce over the enchiladas until they are well coated. Sprinkle cheese on top and garnish with cilantro.
Bake at 350 degrees for 15-20 minutes or until well heated and cheese is melted.