Wednesday, February 18, 2015

Recipe :: easy chicken enchiladas

I found this recipe in a diabetic magazine that my mother-in-law left over at my house one day. I'm trying to get back into trying new recipes (three kids put a break on that), and this seemed easy. Looked good, too. So I tried it.

We loved it!!! It has a great flavor, and was super easy to throw together in the crock pot then leave it be. I paired it with some mexican rice. Perfect! 

Easy Chicken Enchiladas

1 lb chicken break halves
1 10.5 oz cream of chicken soup
1/2 cup salsa
1 4 oz can of green chiles
1 tsp chili powder
1/2 tsp cumin
4 cups baby lettuce mix
8 6 in. corn tortillas, warmed
1/2 cup shredded mexican cheese blend

1. Place chicken in 1 1/2 quart slow cooker. In a small bowl combine soup, chiles, salsa, chili powder, and cumin; pour over chicken in cooker. Cover and cook on low heat setting 4 to 5 hours.

2. Remove chicken and place in a medium shallow bowl, then shred meat with two forks. Add half of the sauce from the cooker to the shredded chicken and toss to coat.

3. Line a platter with baby lettuce mix. Place 1/3 cup of chicken mix and 1 tsp of cheese down the center of each tortilla; roll up. Arrange on the platter and spoon remaining sauce over enchiladas, then sprinkle with remaining cheese.

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