So I am currently in a new phase of my life where I am trying to be a better me and sharing that new found enthusiasm with my family. That being said I am trying my hand in home cooking. And I hate to cook but I want us to live a healthier lifestyle as well. So I have been digging into my recipe book and scouring my favorite recipe site (Allrecipes) for some good recipes of meals we would buy while eating out. This week it was chicken enchiladas. I typically always order cheese enchiladas at a restaurant but having a major carnivore for a husband, I knew that wouldn’t fly. And I also didn’t want to spend all night in the kitchen cooking and mixing the chicken with my three spawn running wild while Hubs was bowling. So crock pot it was.

Never underestimate the power of a crock pot. I thought the only thing you ever cooked in them was pot roast. And I loath pot roast. So I made this huge production when registering for wedding gifts I would never own or use a crock pot. And here I sit many years later, wiser and older; with a crock pot.

Now for the recipe

Two large or four small chicken breasts
Half jar if taco sauce
Two packets of taco seasoning
Green onion
Sour cream

I poured half a jar of Old El Paso taco sauce in the crock pot and mixed in two packets if taco seasoning. I turned the crock pot on low and added my chicken breasts. I cooked them on low, stirring a few times in between,, for six hours. I’m sure after four hours it would have been ready but Hubs got home late. After six hours I used two forks and shredded the chicken. It honestly feel apart. Next I greased up a 9×13 pan. I took a tortilla shell and filled it with the chicken mixture, rolled it up, topped it with cheese and placed it seam side down in the pan. I did this until the pan was full. Finally I topped them all with more cheese and chopped green onions. I kept the sour cream off until the end because Hubs isn’t to keen with sour cream. I preheated the oven to 350 and cooked for 30 min. You want the tortillas crispy. Enjoy!

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