Thanks to everyone who has sent me recipes... my recipe book is getting quite full! I am on a mission to try every single one that I get, and I haven't had one that wasn't delish yet!
I am getting more and more into crock pot meals. Since husby and I are both working weird schedules, its so simple to just throw something in the crock pot and we can eat whenever we get home (which is never at the same time... poo!)
Yesterday I tried this amazing recipe I found on one of my favorite blogs... click here to check it out... she has such cute ideas for little girl clothes and accessories... and yummy recipes!
So, I grew up in Texas and most of my favorite meals just happen to be Mexican food. I love saucy and spicy foods. Well, the Husby happens to be Mexican. One day he asked me, "are you like trying to make all this Mexican food because I'm Mexican?" haha... No... I just love it!
Crock Pot Enchiladas!
Crock Pot Enchiladas (feeds 4)
*3 large chicken breasts
*1 lg bag of shredded mexican cheese blend (or just mont jack/cheddar)
*2 cans of green (verde) enchilada sauce (if you're using it in a bottle buy enough to cover the chicken while it cooks in the crock-pot. Probably 2 or 3)
*1 onion- chopped
*low-fat sour cream
*tortillas
In your crock-pot layer chopped onions & chicken breasts, cover well with enchilada sauce. Season with a bit of S & P, cook on low for 6 hrs or high for 4.
When you're about ready to eat it's time to assemble the enchiladas. Preheat your oven to 350 degrees. Turn crock-pot off & with 2 forks shred your chicken in the pot with the sauce, the chicken should just fall apart. (Mmmmm...) Take a tortilla & fill it down the center with a line of shredded chicken/onion pieces. (not too much or it'll all fall out of the ends) Also fill it with some shredded cheese. Tightly roll up the tortilla, continue with other tortillas & snugly line filled enchiladas across a greased glass casserole dish. Cover enchiladas with all of the remaining sauce, top with the rest of your shredded cheese & drizzle a line of sour cream across the middle. Bake for about 10-15 minutes or until cheese is well melted.
*3 large chicken breasts
*1 lg bag of shredded mexican cheese blend (or just mont jack/cheddar)
*2 cans of green (verde) enchilada sauce (if you're using it in a bottle buy enough to cover the chicken while it cooks in the crock-pot. Probably 2 or 3)
*1 onion- chopped
*low-fat sour cream
*tortillas
In your crock-pot layer chopped onions & chicken breasts, cover well with enchilada sauce. Season with a bit of S & P, cook on low for 6 hrs or high for 4.
When you're about ready to eat it's time to assemble the enchiladas. Preheat your oven to 350 degrees. Turn crock-pot off & with 2 forks shred your chicken in the pot with the sauce, the chicken should just fall apart. (Mmmmm...) Take a tortilla & fill it down the center with a line of shredded chicken/onion pieces. (not too much or it'll all fall out of the ends) Also fill it with some shredded cheese. Tightly roll up the tortilla, continue with other tortillas & snugly line filled enchiladas across a greased glass casserole dish. Cover enchiladas with all of the remaining sauce, top with the rest of your shredded cheese & drizzle a line of sour cream across the middle. Bake for about 10-15 minutes or until cheese is well melted.
Serve with rice, refried beans, black beans or whatever your favorite Mexican side is!
Thanks for putting up recipes on your blog! I have actually tried a few of them and loved them! I didn't know you were looking for recipes though, I might have to get some to you :)
ReplyDeleteLove you!