This dish reminds me of a cozy nights at home with the family. My daughter eats three bowls of this at a time and this recipe is one of my absolute favorite recipes. This Slow Cooker recipe is comfort food at it's best, and has become a staple in our home. Please serve Tapatio (or your favorite hot sauce), black olives, and sour cream on the side. Also, please be advised, the way we prepare this is a little spicy so edit accordingly :) Also, I that I think this dish could use a pinch of salt when you go to serve dinner.
...ingredients...
4-6 poached and shredded chicken breasts (or just buy a Rotisserie chicken and shred)
1 can of condensed cream of chicken soup / 99 % fat free
1 - 2 cans jalapenos (diced) omit if you do not like your food spicy
2 cans of diced green chiles
1 garlic clove diced
1 container of light sour cream (16 oz)
Corn Tortillas (ripped) around 18
2 cans of black olives (sliced)
2 cups Las Palmas Green Enchilada sauce (Medium spicy)
2 cups reduced fat Mexican cheese
2 avocados (sliced)
...directions...
Put chicken in a pot and fill with water, just until covering. Poach chicken 15 minutes. Take out, cool and shred into crock pot. Cover with soup, jalapenos, chiles, garlic, sour cream, tortillas, 1 can of olives, enchilada sauce and cheese.
Cook on LOW for 6-8 hours. Save one can of olives for top of enchiladas, add hot sauce and top with avocado.
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