Oh the crockpot, what a love. Okay, okay-but it is an awesome piece of kitchen equipment I have to say. Since I started working full-time this past summer I have not been in the kitchen as much as I love to be. It has also been a struggle to think and plan ahead enough to have creative meals and try new things. Needless to say, our family of four is still getting used to this schedule. So, a tried and true stumbled-upon recipe has been put to good use a lot lately, crockpot spicy shredded enchilada chicken. So simple and can adapt well for use in several meals so always make more than you think you’ll need.
Large Crockpot-add all ingredients below in crockpot and cook on low for about 6 hours or until cooked through or on high around 4 hours.
3 lbs Chicken Breasts
Low-Sodium Taco Seasoning or Fajita etc.
Non-fat Salsa of your choice and “heat” preference
Diced Jalepenos, to taste
Red Pepper Flakes, to taste
Cracked Tri-Color Peppercorns
EVOO, 2 Tbs.
1/2 Cup Water
Sliced Peppers, yellow, orange & red yield great slightly sweet flavor and stand up to the spice, green peppers are good also-more powerful flavor though,
To Assemble Enchiladas:
Chicken from crockpot-shredded
Tortillas of your choosing-We like WW Mission Life Balance
Shredded Low-Fat Cheese-Mexican or Mild Cheddar etc.
Red Enchilada Sauce-2 Cans
Light Sour Cream or Non-Fat Greek Yogurt
Diced Tomatoes
Shredded Romaine
Salsa
Black Beans-warmed or Fat-Free Refried Beans
Spray 9×13 glass pan with canola spray
Warm tortillas in microwave according to package
In a large bowl-combine chicken- shredded, cheese, 1 can enchilada sauce, peppers, black beans and any other filling ingredient desired.
Fill each tortilla with about 1/4 cup shredded chicken filling
Roll up like burrito, place seam side down in pan
Cover with remaining can of enchilada sauce and a sprinkle of cheese
Bake until cheese melted, edges of tortillas crisped and heated through-20 minutes or so
Serve with the remaining toppings as desired.
Enjoy!
Sweet Devonshire 