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Thursday, June 21, 2012

Summer Crock-Pot Enchilada Chicken

I haven't really been cooking much - and not cooking much or cooking anything new means no new blog posts... till yesterday.

I was working from home and decided that in the blinding heat we're enjoying here in Boston, that I didn't want to cook dinner but I did want a tasty meal. Ah ha! Enter crock-pot. You can plug it in and let it chug all day - without giving off too much heat. So I investigated the cabinets and came up with a healthy and tasty treat - Enchilada chicken. Easy to make, easy to cook and very very tasty.

Crock-pot Enchilada Chicken
Makes 3-4 servings

  • 4 chicken breasts
  • 1 can pinto beans, drained
  • 1 can stewed tomatos
  • 1 can of enchilada sauce (or make your own)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp mexican chili powder
  • 1 tsp cumin (or a little more if you like it)
  • 1/2 tsp oregano
  • 1/2 tsp salt

  1. Add the chicken into the crock-pot, then add the spices listed.
  2. Next pour in the stewed tomatos and the beans and the enchilada sauce.
  3. Mix it all together, pop the top on and let it sit on low for 8 hours. 
  4. Do not open. 
  5. In the last hour of cooking, pop the top off of the mixture and turn it up to high. This will help to evaporate out the extra liquid and thicken the sauce without having to add flour. 
  6. Either use in enchiladas - or we poured this mixture over rice. Very tasty. 
  7. We topped them with a little low fat cheese and a little sour cream.
  8. Enjoy!

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