The Great 2012 Cooking Extravaganza! Day 35

February 5, 2012 at 11:39 pm (Food) (, , , , , , , )

Hello again, and welcome back!

Tonight, we had a one pot (almost) wonder meal that really was very good!  I was hunting around for recipes earlier, and I stumbled across one for “crock pot enchiladas”, but I didn’t have or particularly LIKE everything that went into it, so I sort of made up my own version, and with the exception of my picky eater, William, everyone liked it!  And he actually ate most of it, just picked out the chunks of peppers from the salsa.  Have to remember to run that through a blender before I use it next time!!

So, here is my version of crock pot enchiladas:

2 large boneless skinless chicken breasts (approx 1 lb each), trimmed of any leftover skin or fat

1/2 cup taco seasoning mix

1 can cream of chicken soup

1 can cream of mushroom soup

1 jar chunky salsa, mild (or your preference)

1/4 cup enchilada sauce, mild (or yous preference)

2 cups shredded cheese, Mexican blend or cheddar

Tortilla chips

Cook chicken breasts in water with taco seasoning on the stove, covered, for about 1 hour to 1 1/2 hours, or until done through and falling apart when you try to take them out.  Shred chicken.

Mix soups, enchilada sauce and salsa in a bowl, place about 1/4 of the mixture in the bottom of the crock pot.  Layer shredded chicken, cheese, tortillas (try to cover as much as you can of what’s in that pot with chips, gives it more texture…  I used about 15-20 chips in a layer), sauce until out of sauce (3-4 layers). Top with any remaining chicken, tortillas and cheese. Cover and cook on LOW for 3-4 hours or until bubbly and cheese is melted well.  Serve!

Until tomorrow, friends, eat well, love well, live well!!


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