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Thursday, April 2, 2009

Day 66: Ooey Gooey Mexican Chicken


This recipe comes from my friend, Erin. She has two little ones 2 and under. So crockpot meals are great for her, in that she can prepare dinner during nap time. This looks so delish. Thanks, Erin!

*3 chicken breasts (cooked and shredded) (I use one big can)
*1 can cream of chicken
*1 can cream of mushroom
*1 cup salsa
*1 (15-ounce) drained and rinsed black beans
*1 (4-ounce) diced green chilies
*1 tsp. chili powder
*1 tsp. cumin
*¼ tsp. pepper
1 ½ cups shredded Monterey jack cheese

*Mix together and label and freeze. When ready to cook put in the crock pot and stir cheese in at the end. Serve in tortillas or serve in a bowl with tortilla chips and sour cream - or option 2: use 3 Large Chicken Breasts (or 4 medium ones) - fresh, or defrosted (the extra water makes it a bit runny) put with the other ingredients (excluding the cheese) straight into the crock pot and let cook on low for about 5-6 hours. I turned it to high for the last 1.2 an hour or so. you can add all the cheese to it, or keep some to go on top. we ate it as a burrito, used it for chip dip, and the kids actually ate it as well.

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3 comments:

  1. That looks like it would make yummy enchiladas. I bet it would be good with pork instead of chicken, too.

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  2. Oopssss!!! I ment - cook on LOW for 5 hours and turn it to high if you want for the last hour!!!

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  3. I finally got around to trying this today and it is really good. A similar recipe was posted at Belle's Bistro recently for Chile Verde Chicken Enchiladas and both had recipes had some things that I liked that were different so I combined them. The last recipe I tried like this called for 2 cans of cream soup and 2 cups of sour cream and we didn't like it. It tasted too much like, well, cream soup and sour cream. So taking that into consideration as well, here was my variation that I came up with:

    I only used one can of cream soup (chicken), the cup of salsa, the can of chilies, and the spices as written. Black beans would have been so good in this but I didn't have any except for a can of refried black beans so I left them out. From the recipe at Belle's Bistro I added a large can of chile verde enchilada sauce. That recipe also calls for a cup of sour cream. I only had about 1/4 cup and added that and the consistency was perfect for us. Belle's Bistro's recip also calls for chopped onion but I didn't have any, so I added onion powder to the sauce. I poured the sauce into my slow cooker on top of my 3 frozen chicken breasts this morning and turned the cooker on low. It cooked all day while we were at church, about 8 hours or so.

    At this point I took the breasts out of the cooker and put them in a bowl to shred. I shredded about 1 1/2 cups of monterey jack cheese, and opened the can of refried black beans and warmed them up in the microwave. I spread about 1/2 cup of sauce over the bottom of my casserole dish. Then warmed a package of whole wheat tortillas in the microwave. In each enchilada I put about 1/2 cup chicken, 1/4 cup beans, 1/4 cup cheese, and 1/4 cup sauce, then rolled it up seem side down. This made six enchiladas. I poured more sauce over the top, and shredded about another 1/2 cup of cheese to sprinkle on top. I put it in the oven at 450 degrees for 15 minutes.

    This had fantastic flavor. My husband loved it and he hated the last chile verde recipe I made (the one I mentioned earlier). I asked him if he thought it could have been creamier since I only had 1/4 cup of sour cream and he said no it was perfect just like that. The only thing that I will do differently next time is to use a bigger casserole dish and add another chicken breast to make two more enchiladas, because we have at least a cup of sauce left over. I also will make sure I have black beans in the house because I know we would have loved that, although my 5 year old did say that his favorite part was the refried black beans.

    Using your rating system, I give this 4 out of 5 stars and this will definitely be added into our meal rotation.

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