Tex Mex doesn’t feel like Labor Day food but it was 100 degrees here in North Central Iowa this past weekend and I wanted Mexican.
My folks came to visit for the weekend and I didn’t dare turn on the oven (we all sweat through our shirts). They brought me some huge red ripe tomatoes from the farmers market and that means home-made salsa. And if you make home-made salsa you might as well make guacamole too.
I got this crock pot enchiladas recipe from another sister blog and tweaked it a little to make it sister sliceable. I’ll tell you more about the “other sisters” in a few but for now, lets get cookin’…
Slow Cooker Chicken Enchiladas courtesy of
Ingredients:
4-6 boneless, skinless chicken breasts (frozen works fine!) I used Fareway’s butterflied breasts, 2 huge DD’s – 4 breast total and it made more than enough.
1 packet taco seasoning I opted for a mix of my own seasoning and it went a little something like this. onion powder – garlic salt – cracked black pepper – crushed red pepper – chili powder – minced onion – and Webber’s tex mex fiesta blend.
1 (4 oz) can chopped green chile
1 teaspoon lime juice I used the juice of half a lime
1/2 cup of water
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite) I used a monteryjack/colby blend and a wee bit more than 2 cups
1 can enchilada sauce (you can use red or green) I used mild because of my parents otherwise it would be to fuego for us…
green onions, chopped No real onion here (Jim hates’ em)
olives, sliced Can’t have little black things on the top or the picky kids won’t eat em. (We’ve got more food rules than the FDA)
tortillas (I usually get about 12 good-sized enchiladas I like big flour ones.
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.
Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished cooking, shred chicken with 2 forks (it should come apart really easy). And it did.
Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9×13 pan (or two 9×9″ pans).
Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top (I mixed the sauce in with the soup mixture) and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.
So yeah that was good and there isn’t even enough for a good left over lunch… That means it was REALLY delish.
Next February we sisters are heading to Utah for our first blog conference ever! And the best part is that it’s hosted by 6 sisters who blog to stay close as they live all over the continental US. We are going to learn how to blog correctly, become rich and famous and eventually end up being interviewed by Mat Lauer on the Today show (we’ll have to hurry and make it– before he retires).
Honestly, Amy
