This week I decided instead of grabbing random food items at the grocery store, I would pre-plan my meals for the week and get only what I need.
Tonight I have planned slow-cooker chicken enchiladas. Hooray! Who doesn't love Mexican food? They are so so easy to make and a healthier option than restaurant enchiladas. Plus, they make great leftovers for lunch the next day, if there are even any left! Below is the recipe I created tonight. You can alter it according to whatever you have on hand.
Chicken, 2 breasts or 6-8 strips [Frozen or fresh. I use frozen.]
1/2 cup salsa [not pictured. darn!]
2 tsp. taco seasoning
Red enchilada sauce, 10 oz.
1/4 tsp. minced garlic
Dash of chili powder or ground cumin (chili powder contains cumin, so that is what I used)
Dash of Adobo seasoning
Diced green chiles, 4 oz. [warning! these are spicy!]
6 corn or flour tortillas
1/2 cup shredded cheese (Mexican blend, cheddar, colby jack, whatever you like!)
1. Place chicken breasts or strips in your slow cooker. Chicken strips take a little less time to cook, so I am a fan of these!
2. Add salsa, taco seasoning, minced garlic, chili powder, and Adobo seasoning on top of the chicken. Set the slow cooker on high for about 2 hours or low for 7-8 hours. Keep an eye on the chicken to make sure it doesn't get too dry. My slow cooker is very efficient so sometimes it cooks faster than most recipes call for.
3. When your chicken is cooked all the way through (no pink in the middle!), turn off the slow cooker and transfer the chicken to a cutting board. Use two forks to shred the chicken, just pulling it apart.
4. Once the chicken is shredded, dump it in a pan with the green chiles. You can add more seasonings or salsa if you wish. Turn the stove on low heat to keep the chicken warm and let it "marry" with the chiles.
5. Preheat your oven to 400 degrees. Warm up the tortillas in the microwave for 10-15 seconds. Scoop a few spoonfuls of chicken into each tortilla and roll them up.
6. Spray a glass baking dish well with non-stick cooking spray. Place each chicken enchilada into the dish side by side. Pour the enchilada sauce over the enchiladas evenly until covered. Sprinkle the cheese on top and place in the oven for 15-20 minutes.
7. Remove and serve immediately. Dig in!