Monday, February 22, 2010

Enchilada Chicken Slow Cooker Recipe

This blog was inspired by and

This was one of my made up semi healthy meals that I used to eat almost every day... but it also makes a great filling for enchiladas.

4 boneless skinless chicken breasts
(if frozen no need to thaw them out)
1 package of dry Enchilada Sauce mix
(in the sauce aisle)
1 can of tomato sauce

1. Make the sauce according to package directions. This usually involves mixing the sauce packet with the can of tomato sauce and some water.

2. Put the chicken breasts in the slow cooker, cover with prepared sauce.

3. Cook on low 4-6 hours or until the chicken easily shreds with a fork.

4. Shred up all of the chicken and stir it together to create a saucy chicken mixture.

I used to dish up serving sized portions to take to work with me. I'd eat them alone or with a healthy carb.

This can also be used to make enchiladas, put a small amount of the chicken mixture in corn tortillas with a Tbsp. of cheese. Roll up and place in a 9 x 13 dish. Then spread whatever's left in the crock pot over the rolled tortillas and add more cheese. Bake in the oven at 350 for about 20-30 mins.

My next project for a blog is a little tutorial on how to make a clip keeper out of duct tape and a magnet. Perfect size for a locker!