This probably sounds weird, but I’m not a fan of store bought tortillas, and I didn’t have a chance to make homemade ones the other day. I was craving enchiladas, so I decided I would try to come up with a random recipe for chicken to serve over rice, and well, needless to say, I shocked myself yet again. I get super concerned about culinary endeavors that I undertake all on my own, I’m not particularly confident when it comes to cooking or baking from scratch and without a recipe. Even the hubby went nuts over this one. It had just the right blend of flavors, and was extremely easy. I used chicken tenders, but you can use chicken breasts as well. If you’re really fancy or whatever, you could always shred the chicken at the end and use it in tacos, or whatever you felt like using it for, really!
Let me stop here though, and mention that this is NOT a low calorie or fat free recipe. I do like to stick to healthy things, but every once in a while it’s just nice to indulge in a home-cooked meal, chock full of fatty goodness. Please…don’t judge me. 😀 It was just too good to resist. I make my homemade broccoli and cheese soup with a Velveeta base as well as regular cheese, and I happened to have extra, so I used the remaining Velveeta to make this one. Again….don’t judge me. Sometimes you just have to. Thursday was just one of those nights. I think even my 5 month old was drooling, although he’s too young to have any yet.
So…it’s simple. Grab your crockpot…and you need the following three items:
You want the large cans of diced tomatoes and enchilada sauce. I used HALF of a regular box of Velveeta.
1 Large Can Diced Tomatoes with seasonings, such as basil, garlic and oregano. Drained.
1 Large Can of Red Enchilada Sauce (any brand works fine)
1/2 Box of Velveeta Cheese (yes…cringe, I know. I swear I won’t do it again. For at least a while)
Add these ingredients into your crock pot, and turn it on high for an hour until the cheese has melted and the sauce is bubbly. You can skip this step if you are in a hurry, I’m just weird and do things in odd orders. If you skip it, layer your chicken on the bottom first, and then add the two cans of sauce and tomatoes, and then cut your cheese up into chunks and distribute it over the chicken and the sauce. Works the same way in the long run. If you’re adventurous, feel free to add in green chiles, jalapenos, or even black olives!
If you did it my way, after your cheese and sauce has gotten warm and bubbly, gently add your chicken. I used 8 chicken tenders.
8 Boneless/Skinless Chicken Tenders-OR-
4 Boneless/Skinless Chicken Breasts
After the chicken has been added, reduce heat to either the high 4-6 hour setting, or the low 6-8 hour setting, depending upon when you need your chicken ready.
We served this over white rice, but it would probably be just as good, if not better, over Spanish style rice or Mexican style rice. 🙂 We also topped it with fresh Mexican style shredded cheese, and sour cream. It was delicious! Hubby went back for seconds, and took some to work the next day.
I wish I could say I had a finished product picture for you all, but…I forgot to take one since it got inhaled so fast. Rain check on that one. Keep your eyes peeled for an upcoming blog on how to make homemade tortillas, it’s coming soon, as well as a crock pot enchilada recipe!