I have seen the recipe for crock pot salsa chicken everywhere! It looked so easy and with returning to school, it seemed like the perfect time to try this. We are not huge rice fans, so I didn't go with the traditional accompaniments of rice, but decided to make the chicken into enchiladas. I was a little hesitant and didn't tell the hubs what was for supper before he came home out of fear of hearing, "What the heck?!?!" So, I told him to close his eyes and eat. Result: He loved it and has actually requested it to return! That's a huge win in my eyes!
I started with the traditional crock pot salsa chicken recipe and am excited to try it on a bun or over some noodles. I can see many variations of this tasty food and the best part is...the chicken is lowfat. Check out Spark People for nutritional information.
Crock Pot Salsa Chicken Enchiladas
Source: SparkPeople
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts ( I used around 6 small chicken tenderloins)
1 cup salsa (Hint: check out the salsa by the taco shells instead of the chips for MUCH cheaper salsa, I got mine for $1.50 compared to $3.99 by the chips)
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
For the enchiladas:
Flour tortillas
1/2 reduced fat cheddar cheese
Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Combine salsa and soup, pour over chicken. Flip chicken to coat.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Shred chicken. (mine literally fell apart when I used tons go mix in sour cream...yum!)
For enchiladas:
Preheat oven to 350 degrees.
Spray 9/13 in pan with cooking spray.
Placed 2-3 tablespoons of chicken in flat tortilla, roll and place seam down in pan.
Sprinkle cheddar cheese over rolled tortillas.
Bake in oven for 10-13 mins or until cheese is melted. Do not over cook as tortillas will dry out.
Serve with lettuce, sour cream, tomatoes, black olives or any other 'taco' accompaniments.
Crock Pot Salsa Chicken Enchiladas
Source: SparkPeople
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts ( I used around 6 small chicken tenderloins)
1 cup salsa (Hint: check out the salsa by the taco shells instead of the chips for MUCH cheaper salsa, I got mine for $1.50 compared to $3.99 by the chips)
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
For the enchiladas:
Flour tortillas
1/2 reduced fat cheddar cheese
Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Combine salsa and soup, pour over chicken. Flip chicken to coat.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Shred chicken. (mine literally fell apart when I used tons go mix in sour cream...yum!)
For enchiladas:
Preheat oven to 350 degrees.
Spray 9/13 in pan with cooking spray.
Placed 2-3 tablespoons of chicken in flat tortilla, roll and place seam down in pan.
Sprinkle cheddar cheese over rolled tortillas.
Bake in oven for 10-13 mins or until cheese is melted. Do not over cook as tortillas will dry out.
Serve with lettuce, sour cream, tomatoes, black olives or any other 'taco' accompaniments.
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