Thursday, March 21, 2013

Italian Chicken Enchiladas

Yes, I mixed two food cultures together to make one delicious dinner.  I had thawed chicken, an open jar of my homemade red pasta sauce and too many fajita flour tortillas in my refrigerator that I needed to use up.  

Italian Chicken Enchiladas

2 large skinless chicken breasts
1 - 5 oz can V8 juice
1 cup tomatoes, diced
1 tbsp Italian spices, crushed
salt & freshly ground pepper to taste
3 fajita flour tortillas
1/2 cup red pasta sauce
1/2 cup mozzarella cheese, shredded

Cook the chicken breasts with the V8 juice, tomatoes, Italian spices and salt and pepper in the crock pot on medium until chicken is cooked.  Shred in the crock pot using two forks.  Scoop out and place in the center of the tortillas and wrap.  Place seam down in a greased baking dish.  Cover enchiladas with the red pasta sauce and cheese.  Bake at 350° for 20 minutes.

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