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
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!
Happy Friday everyone, can you believe this week is over already?! We’re having Samster’s little friends over on Sunday for Easter brunch/egg hunt, it should be adorable. I’ll be sure to post pics & recipes for all the yummy dishes. I told P last night that although I’m deeply looking forward to seeing my daughter’s first egg hunt all I can think about is how I can’t wait to eat the good food! So the typical pregnant lady…