Hello!!!! First blog post, WHOOP WHOOP!

Did I just show my true and very uncool colors by whooping in your face already? My apologies. Super stoked over here.

This has been a slow-building passion project of mine since I closed down shop on my old blog & Etsy store, so THANK YOU for joining in on this new venture! I am so happy you are here and ready to drool on your screens with me.

Now. Let's do the damn thing.

We are starting BIG my people.

I'm talking a big, bubbling serving of cheesey, creamy, fall apart, perfectly spiced chicken enchiladas. Get your sweatpants out kiddos, there is no room for sucking it in on this one.

We'll do healthy another day.

Now, for me, the taco holds a dear place in my heart for many reasons, one of those being it's a quick and delicious vehicle for leftover goodies in the fridge.

But these enchiladas are not that... these babies require some tender love and planning.

Now don't be frightened, these are by no means hard to make. My four-year-old could make these if I let her have full range of the stove and any sauce in general, but I'm not that crazy. At least not today.

The key is to have some time on your hands and to think of these beauties in six steps...

  1. Crockpot chicken
  2. Sauce
  3. Assembly
  4. Bake
  5. Garnish

At the center of these cheesey, saucy enchiladas is some seriously tender and flavorful shredded chicken.

Pop some chicken breasts and flavor friends in the crock pot during the day while you're out and about or slaving away at work and you'll come home to the most delicious smelling house IN DA WORLD.

Let's talk sauce.

I doubled this for you and you can thank me later.

Because you'll want this *ish everywhere.

It comes together in a few minutes and is made of simple ingredients, most of which you may have on hand.

Smother the bottom of your baking dish with it. Bathe all of your tortillas in it before you roll up the chicken and you'll have the most fork-tender enchiladas in town. It'll be so messy and so worth it. Truly finger lickin' good.

Before you continue to smother sauce all over your kitchen and enchy-boo-boos (yes? no? apologies for that one...), top your roll ups with some lightly grilled peppers and onions. This will add a nice crunch and surprise when you dig in under all that cheese.

Bake until bubbly and then pop your broiler on for a few minutes to get that golden brown top.

Garnish and have your way with 'em! Full recipe and details below <3

Recipe inspired by Carlsbad Cravings and Family Fresh Meals.

Fajita Veggie Topped Chicken Enchiladas

Serves 4-6 people


Crockpot Chicken

2lbs skinless, boneless chicken breast
1 tablespoon cooking oil, I used olive oil
1/2 cup salsa
2 4oz can mild green chilies
1 14.5oz can diced tomatoes, drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
3 tablespoons brown sugar
1 teaspoon liquid smoke (found near the BBQ sauce at the store)
for more heat add:

use hot salsa instead of mild
1/2 teaspoon ground chipotle pepper
hot sauce, to taste

Enchilada Sauce

2 tablespoon unsalted butter
6 garlic cloves, crushed or minced (I love this garlic press)
2 tablespoons all purpose flour
2 cups chicken or vegetable broth, room temperature
3 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup chopped cilantro
2 cups salsa verde (medium for more spice)
1 cup sour cream

Fajita Veggies

1 large green bell pepper, seeded and sliced in strips
1 large red onion, peeled, halved and sliced in strips
1/2 tablespoon cooking oil, I used olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper


8 10in flour tortillas
4 cups of the crockpot shredded chicken
16 oz shredded Mexican blend cheese


2 avocados, sliced
2 large tomatoes, seeded and chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro


  1. Rub the chicken breasts down with oil and place in your crockpot. Top with all of the chicken ingredients, accept hot sauce if you are adding that for heat. Hold that until the chicken is cooked. Cook on low for 6-7 hours or high for 3-4 hours. Once complete you should be able to shred the chicken with two forks. Taste and if you'd like more heat, add hot sauce. Reserve any leftover sauce for cooking rice, if you dig that.
  2. In a medium to large saucepan, cook garlic in butter over medium-high heat for 1-2 minutes. Add the flour and continue stirring for 2-3 minutes. It should form a paste. Add the broth, cumin, salt and pepper and bring to a simmer. Once simmering, remove from heat and add the sour cream, salsa verde and cilantro.
  3. In a large skillet, heat cooking oil over medium-high heat. Add the red onion and cook down for 3-5 minutes, until just getting soft. Add your green pepper and cook for another 2 minutes. Season with oregano, salt and pepper. Continue cooking an additional 3-5 minutes until softened and charred a bit and then remove from heat.
  4. Preheat your oven to 375°.
  5. Find an area in your kitchen to set up a little assembly station. You'll need your shredded chicken, enchilada sauce, tortillas, peppers & onions, cheese and a 9x13 baking dish. Ladle a large spoonful of enchilada sauce and spread onto the bottom of a 9x13 baking dish. Dip your tortilla in the sauce to wet both sides. Lay it flat and add shredded chicken to one side. Roll it up and place seam-side-down in dish. Repeat until all 8 are rolled.
  6. Layer the peppers and onions on top of your rolled enchiladas. Ladle more sauce on top, reserving just a little for dipping/drenching/licking/etc. Top with shredded cheese.
  7. Bake for 20 minutes, or until cheese is bubbling. Switch oven to Broil on high and broil an additional 2-3 minutes, or until cheese browns a bit.
  8. Garnish to your heart's desire and serve with beans & rice. Or don't. These babies can stand on their own.

Enjoy sugarpies!!