Chicken Enchilada Roll-Ups

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READY IN: 8hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut each chicken breast lengthwise into 2 or 3 strips.
  • Combine ½ cup flour and salt in plastic food storage bag.
  • Add chicken strips and shake to coat with flour mixture.
  • Melt butter in large skillet over medium heat.
  • Remove chicken from bag and shake off excess flour.
  • Brown chicken strips in batches 2 to 3 minutes per side.
  • Place chicken into crock pot.
  • Add chicken broth to skillet and stir in any browned bits.
  • Pour broth mixture into crockpot.
  • Add onion, jalapeño peppers and oregano.
  • Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
  • Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
  • Stir into chicken mixture; cook on High until thickened.
  • Spoon chicken mixture in center of a flour tortilla.
  • Top with 1 cheese slice; repeat.
  • Fold up tortillas and serve.
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