Chicken Enchilada Roll-ups

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts
• 1/2 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup chicken broth
• 1 small onion, diced
• 1/4-1/2 cup canned jalapeno pepper, sliced
• 1/2 teaspoon dried oregano leaves
• 2 tablespoons cream or 2 tablespoons milk
• 6 flour tortillas
• 6 slices american cheese or 6 slices jalapeno pepper cheese

Recipe

• 1 cut each chicken breast lengthwise into 2 or 3 strips.
• 2 combine ½ cup flour and salt in plastic food storage bag.
• 3 add chicken strips and shake to coat with flour mixture.
• 4 melt butter in large skillet over medium heat.
• 5 remove chicken from bag and shake off excess flour.
• 6 brown chicken strips in batches 2 to 3 minutes per side.
• 7 place chicken into crock pot.
• 8 add chicken broth to skillet and stir in any browned bits.
• 9 pour broth mixture into crockpot.
• 10 add onion, jalapeño peppers and oregano.
• 11 cover; cook on low 7 to 8 hours or on high for 3 to 4 hours until done.
• 12 combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
• 13 stir into chicken mixture; cook on high until thickened.
• 14 spoon chicken mixture in center of a flour tortilla.
• 15 top with 1 cheese slice; repeat.
• 16 fold up tortillas and serve.