Crock Pot Chicken Enchilada Roll-Ups
1-1/2 lbs. boneless chicken breasts
1/2 c. plus 2 tablespoons all-purpose flour
1/2 tsp salt
2
tbsp. butter
tbsp. butter1c. chicken broth
c. chicken broth1small onion, diced
small onion, diced1/4 c. canned jalapeo peppers, sliced
1/2 tsp. dried oregano leaves
2tbsp. heavy cream or milk
tbsp. heavy cream or milk6flour tortillas (7 to 8 inches)
flour tortillas (7 to 8 inches)6thin slices American cheese
thin slices American cheese Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeo peppers and oregano. Cook on low 7 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve. Serves 6.
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