Cheesy Chicken Chili
4 boneless skinless chicken breasts halves
16 oz-jar of salsa; your choice of heat
2- 16 oz cans of great northern beans (optional)
8 oz Colby Jack or Pepper Jack cheese - shredded
1. Place chicken in the bottom of your slow cooker.
2. Cover with salsa.
3. Cover and cook on Low for 5 1/2 - 7 1/2 hours or until chicken is tender, but not dry.
4. Shred chicken in the sauce.
5. Stir in beans and cheese
6. Cover and cook another 30 minutes on Low.
7. Serve over cooked rice or noodles.
*I made this about a month ago for dinner. I cooked it on high for about 5 hours. It was more the consistency of shredded chicken, not a "chili". It was very, very tasty and super easy to prepare. Nothing is quite as easy as crock pot meals! We had quite a bit of left overs, so I decided to freeze what we had left and use it for another day. It did great in the freezer in a freezer safe tupperware container.*
Cheesy Chicken Chili Enchiladas
What you will need:
Any left over chicken chili from previous recipe
6 flour tortillas
1 cup shredded Colby Jack or Pepper Jack cheese
red or green Enchilada sauce (optional)
salsa and sour cream
1. Remove chicken chili leftovers from freezer and microwave on high for 10 minutes until chicken is thawed.
2. Lay out 6 tortillas and fill evenly with chicken mixture
3. Roll chicken filled tortillas and place in pan
4. If you are using enchilada sauce, now is the time to pour over stuffed tortillas. (We didn't have any on hand, so we didn't add any and it still tasted great!)
5. Top with shredded cheese and bake for 30-40 minutes until cheese begins to bubble and slightly brown.
6. Top with sour cream and salsa if you wish!
1 comments:
Looks delicious! We really like enchiladas over here. :D
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