Slow Cooker Chicken Enchilada Multi-Use Recipe | Blog to Taste

Friday, February 6, 2015

Slow Cooker Chicken Enchilada Multi-Use Recipe


Hello again my foodie friends! It's time again for WHIP IT UP WITH WARREN. Isn't that a nice alliteration? I'm trying it out, so you can let me know what you think of it below. Anyway, I was feeling extremely inspired by Rosie's post earlier this week on Meal Planning and decided I would have my own go at it this week, and make something that I could stretch and use the entire week.

This Chicken Enchilada soup/wrap/salad is something that is so tasty, and really gets better as the flavors really take hold. I have never been big on leftovers (you can thank my mother for that - she refuses even pizza for breakfast), but times are different now, and making a meal last is totally worthwhile.

WHAT YOU'LL NEED
• 4 Chicken Breasts, boneless and skinless
• 1 can enchilada sauce
• 1 can of corn
• 1 can of black beans
• 1 can of Cream of Chicken
• 1 cup of green onion, chopped
• 1/2 cup chicken broth
• 2 peppers, diced
• 1 1/2 cup shredded cheese
• 2 cups of prepared rice
• seasonings of choice

WHIP IT UP
Start by laying the 4 chicken breasts on the bottom of the slow cooker dish and then start layering all the other ingredients except the peppers, cheese and rice.

I started by covering the chicken in the broth, and then in dollops put the cream of chicken all over the chicken. Then I seasoned and poured the enchilada sauce all over the dish. After covering in the sauce, I put the corn, black beans and green onions in and then I added just a touch more broth straight from the container.

Set your slow cooker to high and then WALK AWAY. I let this baby cook on high for 4 1/2 hours. The whole apartment took on the smell, and I was tempted to lift that lid and get a taste, but we all know better than that.

At the four hour mark, I stirred the dish to see how the chicken was coming and it just fell apart.

I prepared the rice on the stove top and then in the slow cooker, I added the rice, cheese and peppers. I let it cook in the slow cooker for another 20 minutes.

Once the time was settled, I stirred all the ingredients together.

The first night we had this, we ate it as a soup with tortilla chips crushed on top. Then we had it as a wrap. I had mine warmed up and ate it with sour cream and salsa. My favorite way to eat it was definitely as a salad though. I just chopped up some iceberg lettuce we had and then dished a couple scoops on top then added a dollop of sour cream.


This was my first foray into "meal planning," but it definitely won't be the last. I am definitely a fan of a good slow cooker meal this time of year because it's warm and easy.

A couple of things to note: I cooked this on high, and I don't want you to quote me on this, but my grandma always said "double it!" when it came to high versus medium, so if it's something you want to cook all day on medium heat, it will probably go a good 8-10 hours. Also, I am not sure I'm using meal planning correctly, so maybe just forget I even mentioned it. My final FYI is that this becomes more thick as it cools. If you're re-heating it to have soup, I just splashed some broth over it and then heated it up for about a minute in the microwave.

Hopefully, you find this recipe helpful. It was seriously a breeze, and I just made up the ingredients as  I went along.

Oh and here's a picture of the spices I took. I'm only including it because I love how neat the fresh ground pepper looks against the paprika.