Hectic Days = Low and Slow Nights (Part One)

You know those nights — the ones where one kid has soccer, one has baseball, you have Back To School Night, the Hubs is working late.  Those are the nights when everyone is running in different directions, but you still want to bring everyone together to the table.

We had nights like that twice this week.  (I know.  We’re lucky.  Many of you have to swing this scenario most weeknights.)

On nights like this, I pull out Old Trusty: The Crock Pot.  And tonight, I’m going to share one of the two meals that came from my kitchen wing-man.  (Sorry ’bout the forthcoming pun….)

ImageSlow-Cooker Chicken Enchiladas

One night’s dinner was an adaptation of this recipe from allrecipes.com.  (If you haven’t visited this site for dinner inspiration, you should.)  I find most of the recipes 1) call for things I already have on hand; and, 2) are easy and quick to make.

I followed the recipe fairly closely, but kept out a lot of the spicier ingredients.  Here’s how I did it:

Ingredients:

  • cooking spray
  • 9 whole wheat tortillas (the small ones)
  • 2 cups cooked chicken (I poached and pulled 5 chicken thighs the night before making this)
  • 2 cans red, mild enchilada sauce
  • 1 can corn, drained (note: I did not use the corn with chiles)
  • 1 can black beans, drained and rinsed
  • sprinkles of garlic salt
  • sprinkles of chili powder
  • smaller bag of Mexican blend shredded cheese (I believe it was 2 cups)

Get to Work:

  1. Spray the slow-cooker with the cooking spray.  (spray liberally — those tortillas will STICK!)
  2. Line the bottom of the slow-cooker with 3 tortilla
  3. ImageCover the tortilla with 1 cup of the chicken, the can of corn, a sprinkling of garlic salt and chili powder (to taste) and half of the cheese.  Pour about 1/2 of one can of enchilada sauce over it.
  4. Top the mixture with 3 more tortilla, the remaining cup of chicken, the can of black beans, another sprinkle garlic salt and chili powder (to taste), the remaining 1/2 of the cheese, 1 can of enchilada sauce.  Image
  5. Top this with the remaining 3 tortillas and the remaining enchilada sauce.

I’m going to tell you what.  The pictures don’t make it look like much but it was SO easy and very tasty!

And my family liked it — the Hubs even asked me to put it into the regular rotation! My 7-year-old “isn’t really a fan of black beans” (his words) but he ate everything else on his plate.

In my opinion:  Winner! Winner! Chicken Enchilada Dinner!

Later, I’ll share the other recipe my Crock Pot slaved over while I was on the run.  (and — SPOILER ALERT! — the kids LOVED IT!)

Happy eatings!

Sharon

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