Thursday, November 6, 2008

A Yummy Recipe for all

Okay so this is a great recipe. We made it last night and it is SOOOOOO good. It's an easy one to make your own changes to as well. Okay here we go:

Mexican Chicken ( crockpot )

4 boneless chicken breast pounded flat
3 oz. cream cheese
1 cup shredded cheddar or Monterrey Jack cheese ( I used the Mexican blend and it was perfect )
4 oz. green chilies
1/2 tsp. chili powder
Salt and pepper to taste
1 can cream of chicken
1 can of green enchilada sauce

Combine cream cheese, shredded cheese, chilies, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast with remaining cheese, soup and enchilada sauce. Cover and cook on low for 6 to 7 hours.

I took the enchilada sauce and cream of chicken and mixed it up really good. I poured that on top and then I added more of the shredded cheese on top. I am a cheese freak though but I thought it turned out perfect. It was so yummy. I ended up using a lot more enchilada sauce too because we wanted the extra flavor. But this is just a very flavorful dish and is very easy to make. Try it if you love chicken, mexican food and cheese and you won't be disappointed! Also, I don't like cream cheese but you can't taste it. :) Let me know if you make it and like it because we thought it was most excellent!


Sandy said...

that sounds so freaking good right now! it sounds like it would make a good enchilada or chimichanga (spelling?) too if you cooked and shredded the chicken meat, and mixed everything together and baked or deep fried the mixture in rolled up tortillas! MMM!!!

Sandy said...

OH, Sorry! PS!!! lol
Everyday a new crockpot recipie!

Kade and Emily said...

Mmmmm...that sounds really good. My theory is that anything that has cheese on it is good.