Quite possibly this is to be one of the laziest posts I’ve even written. Why? Because it is my lazy end of the week go to meal. I got the recipe from my friend Lynn and have been making them regularly since!!! This is a great recipe to use to feed a crowd and Lynn has used it to feed many over the years…
I jar of good quality salsa (or just you favorite!)
chicken (4 breast or 8 thighs-boneless skinless)
Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here).
Once the chicken is done. You need to remove it from the crockpot and the sauce and shred it. This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken!
We use it in enchiladas…
Salsa Chicken Enchiladas
salsa chicken (see recipe above)
onions, finely diced
jalapenos, finely diced
Heat oven to 350F.
Using Elise from Simply Recipe’s process of heating the tortillas - “Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce (I used the sauce from the crockpot that I cooked the chicken in) to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.”
Using these tortillas place some shredded cheese, onion and shredded chicken in them and roll. Place seam side down in a baking pan large enough to hold the amount you are making. When the pan is filled top with enchilada sauce, onions, cheese and jalapenos.
Pop these in the oven and bake for about 20 minutes or until nicely browned and the cheese is all bubbly.