Did you know that even though the crock pot was not introduced until the 1970’s, the slow cooking concept has been around since we started cooking with fire. Our early ancestors learned quickly that slower cooking made meats more tender and broths tastier. This super easy recipe gives you very tender meat and tasty sauce.
Here’s what you need along with your crock-pot:
- 1 1/2 pounds chicken breast
- 1 (19-ounce) can green enchilada sauce (red will work also)
- 1 tablespoon chicken flavored instant bouillon
- Juice from half of a fresh lime
- 1 (15-ounce) can pinto or black beans, warmed
- 8 (8-inch) flour tortillas
- 1 cup shredded Cheddar or Mexican style cheese
Combine the chicken, enchilada sauce, lime and bouillon in the crock-pot. Cook for about 5 hours on low. Remove the chicken, shred it and return it back to the sauce.
Preheat your oven to 350. Use cooking spray or olive oil, coat a 9 by 13 casserole pan.
In each tortilla, spoon in some beans and add some chicken mixture. Roll or fold them and place them in the casserole dish until you have the desired number. This recipe will make about 8. Pour the remaining mixture over the enchiladas, top with shredded cheese and bake for about 30 minutes until hot throughout.
These taste great with sour cream and chopped onions on top. Be creative with other toppings too. Serve with rice, salad or even just an avocado.
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