Sunday, January 29, 2012

Crock Pot Enchiladas

Shredding some chicken

Adding the Cilantro

Safeway's awesome triple roasted salsa with scallions

I'm a little crushed. I went to the grocery store and bought a number of things including spinach, and somehow left the spinach there. :(. It's hard even thinking about it. It's those stupid self check out stands. I'm not a big fan of them. You're constantly getting these alerts, it reminds me of work. Not mentioned in the recipe below is that our chicken happened to be marinating in Garlic Expressions Classic Vinaigrette and a little bit of dijon mustard over night. Those juices also went into the crock pot.

Crock Pot Enchiladas
Very loosely adapted from Real Simple

1 can chopped tomatoes
1 chicken breast
splash of Franks Red Hot
dash of cayenne
1/2 onion, chopped
handful of frozen corn
handful of cilantro, cleaned, separated from stems
handful of scallions, chopped
shredded cheese

Put the first four ingredients in a slow cooker. 2-3 hours later, shred the chicken, put back in slow cooker. Caramelize onion in olive oil. When almost ready to serve add frozen corn. Build your enchilada and top with salsa and scallions.

No comments:

Post a Comment