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.
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YUM, I'm going to try this!
ReplyDeleteI found that recipe too awhile back and it is a fav in our house too!!
ReplyDeleteIf 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.
ReplyDeleteHey 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 :(
ReplyDelete