Continuation from earlier's post...
The chicken enchiladas in the crockpot were very tasty!! A few things of note...the original recipe said to cook on low - I second this motion. I cooked it on high for a shorter time interval, and my good friend Pam is the only reason I'm not in the kitchen scrubbing instead of blogging. I added in some flour tortillas with the corn - I like the different textures - but apparently I didn't add enough tortillas of either kind because we had chicken enchilada soup for the most part. And apparently my breasts weren't as large as Angie's - chicken breasts, that is....ya'll quit thinking like that. I used two...next time, I'll go for three (maybe four depending on the size). I also used Hatch green enchilada sauce and their Texmex enchilada sauce...the end result had a pretty good kick to it.
Here's what little mister did while I chopped and thawed and stirred and smeared.
The chicken enchiladas in the crockpot were very tasty!! A few things of note...the original recipe said to cook on low - I second this motion. I cooked it on high for a shorter time interval, and my good friend Pam is the only reason I'm not in the kitchen scrubbing instead of blogging. I added in some flour tortillas with the corn - I like the different textures - but apparently I didn't add enough tortillas of either kind because we had chicken enchilada soup for the most part. And apparently my breasts weren't as large as Angie's - chicken breasts, that is....ya'll quit thinking like that. I used two...next time, I'll go for three (maybe four depending on the size). I also used Hatch green enchilada sauce and their Texmex enchilada sauce...the end result had a pretty good kick to it.
Here's what little mister did while I chopped and thawed and stirred and smeared.
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