Boy do I love a crock pot. You throw all your ingredients into it, turn it on (important step), and come back six hours later with a full meal. I'm pretty sure my crock pot is the hardest-working piece of stoneware in Lufkin, even now that I'm a stay-at-home mommy. Here's a little something I threw together today, and it got the Milo Seal of Approval (he ate up the chicken mixed with the sauce and some refried beans).
Crockpot Chicken Enchiladas
Ingredients:
1 10 oz. can enchilada sauce
1 block cream cheese, softened
1 can cream of mushroom soup
1 4 oz. can green chiles
1 can black beans, drained/rinsed
1 cup frozen corn
4-5 chicken breasts (frozen)
To serve: Flour tortillas (any size) and grated cheddar cheese
Turn the crock pot on low. Mix the softened cream cheese and can of enchilada sauce together in the crock, then add all other ingredients except the chicken (if you want to get really crazy, add some onions or green peppers as well). Stir really well, then add the chicken. Crock on low for 6 hours.
Then set aside about half of the sauce from the crock pot. Take a fork and shred the chicken in the crock, and give the mixture a good stir. Roll this mixture up in flour tortillas and top with grated cheese and some of the reserved sauce. Enjoy!
That sounds yummy. Big crock pot fan here, (making one today). I am going to try this recipe! Thanks. :)
ReplyDeletePrinted and preparing to make as soon as possible! Because you know Paul Hopkins will eat up anything Kate Jackson cooks up! Pretty sure he's your #1 fan--besides Nate, of course!
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