Chicken Enchilada Roll-Ups

Chicken Enchilada Roll-Ups
By: Rival Crock-Pot Stoneware Slow Cooker

1 ½ lb boneless skinless chicken breasts, or boneless skinless chicken thighs (if you prefer dark meat)
½ cup plus 2 Tablespoons flour, divided
½ teaspoon salt
2 Tablespoons butter
1 cup chicken broth
1 small yellow onion, diced
¼ to ½ cup canned jalapeno peppers, sliced
½ teaspoon dried oregano
2 Tablespoons cream or milk

6 flour tortillas (7 or 8 inches)
Shredded cheese, sour cream and sliced olives if desired

Cut each chicken breast into 2 or 3 strips. Combine ½ cup flour and salt in Ziploc bag. Add chicken strips and shake to coat evenly. Melt butter in large skillet over medium heat. Remove chicken from bag and shake off excess flour. Brown chicken strips in batches 2-3 minutes per side. Place chicken into Crock-pot slow cooker.

Add chicken broth to skillet and stir in any browned bits. Pour broth over chicken in the Crock-pot. Add onion, jalapeno peppers and oregano. Cover and cook on Low 7-8 hours or on High 3-4 hours until done.

Combine remaining 2 Tablespoons of flour and cream/milk in small bowl; stir to form paste. Stir into chicken mixture, cook on HIGH until thickened.

Spoon chicken mixture in center of flour tortilla. Top with cheese and any other toppings that are desired. Fold up tortilla and serve.

Serves 6

"Thanks, Victoria, for this wonderful recipe!"