Tuesday, March 1, 2011

{Yummy} Green Chile Burritos

I found this recipe on another blog and thought it sounded really good.  I tried it on Sunday because it's so nice to throw stuff in the good old slow cooker and come home from church to a meal that is all ready for our mass consumption. My husband is pretty leery of crock-pot recipes, but he actually liked this one, so I thought if he liked the burritos, the recipe was worth sharing.  
Here is the adapted recipe:

 photo found here

1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of diced green chilies
1 can of green enchilada sauce
6-8 chicken breasts
tortillas
Monterey Jack cheese
optional: avocado, sour cream, lettuce, tomatoes

Stir first 5 ingredients together, then pour on top of chicken.  Cook for 4 hours on high, then shred and cook for one more hour.
*I always use frozen chicken, so cooking times may change.
*the tortillas that come fresh are the bestest, so I always recommend those

**Fill your tortilla with the shredded meat and some yummy cheese.  Top with some of the delicious green sauce and some more cheese.  I nuke it in the microwave to melt the cheese, then add avocado and sour cream.  

-------------Y-U-M-M-Y-------------

4 comments:

  1. I found that recipe too awhile back and it is a fav in our house too!!

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  2. If you used frozen chicken, what was your cooking time? Is it what you have in the recipe, or something else? I'm excited to try this. I hate spending a lot of time cooking.

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  3. Hey Joni! I used frozen chicken and it was done in about 5 hours. Having said that, I think my crock pot's high setting is really high. I sometimes burn things when I have cooked them for the required time. Sorry I don't have a definite answer for you :(

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I would L.O.V.E. to hear from you! :)