One of my least favorite times of the day is about an hour before dinner when I racking my brain trying to come up with what to make that night. I'm sure you can relate. I am just beat at the end of the day and the thought of staring endlessly into my freezer is not appealing. So you can imagine my delight at discovering Kraft Recipe Makers at Safeway. It truly took the stress out of mealtime and helped me create this delicious Verde Chicken Enchilada recipe.
I found Kraft Recipe Makers in the meat department shelved on racks near the refrigerated meat coolers. Each package contains two savory sauces that you add to your fresh ingredients to make your choice of three delicious meals. Safeway carried seven varieties of Recipe Makers and since my husband loves Mexican food, I picked up Verde Chicken Enchilada.
- Kraft Recipe Makers - Verde Chicken Enchilada
- 2 cups of cooked shredded chicken
- 6 small corn tortillas
- 1 cup of shredded Mexican cheese
I am all about easy and the easiest way I have found to make shredded chicken is to make it in the slow cooker. Place your chicken breast in the slow cooker with 1/2 cup of chicken broth and some salt and pepper. Turn on high and in four hours it will be ready to shred.
The chicken was so tender and moist when I took it out of the crock pot that it was falling apart.
Using two forks, start shredding the chicken.
Preheat oven to 350 degrees. Now it is time to add the Recipe Makers Creamy Ranchero Sauce. Since I was making a smaller portion than the recipe called for, I only needed 1/2 of the bottle. You could use more if you like your chicken moister.
Spray a muffin tin with cooking spray. Wrap the tortillas in a damp paper towel and warm them for 10 seconds in the microwave. Push the tortilla into a muffin tin. You will need to fold it a bit to get it to fit. You should have a longer part of the tortilla sticking up out of the pan as this is what you will be folding over at the end.
Scoop in some chicken mixture so it fills up most of the cup and sprinkle some shredded cheese on top. I LOVE cheese so mine always ends up being a heavy sprinkle.
Next add a tablespoon of the Tomatillo Finishing Sauce. Recipe Makers came with 2 packets of the sauce and I used one for this recipe.
Close the tortilla (this might require some pressing to keep it closed) and add another spoon (or two depending on how you like your enchiladas) of the Tomatillo Finishing Sauce.
Oh yeah, you know what's coming next. Top with more cheese.
Time to get these bad boys in the oven. Bake for 15-20 minutes at 350 degrees.
These are best, right out of the oven. We served ours with some rice. Two cups were very filling and oh so tasty! If individual portions aren't your cup of tea, you can prepare and bake these as traditional enchiladas. The recipe is on the back of the Recipe Makers box along with recipes for Verde Nacho Casserole and Verde Chicken Chili. Each Recipe Makers can make dishes in one of three ways. There are also a variety of cooking methods you can use such as the oven, skillet or slow cooker.
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