Tomorrow night we have lifegroup with some of our good friends. We are learning how important it is to live in community... to sharpen eachother and to become better disciples of Jesus Christ. I will be making shredded chicken taco meat in the crockpot for the twelve of us. I like to use frozen meat, so I can cook the meat on low for 8 hours while I'm at work and it won't dry out. This recipe is for 12 people. Although, normally I use one chicken breat for Chris and I and it is plenty.
6 frozen chicken breasts
3 cans of ro-tel
2 small yellow onions chopped
taco seasoning:
1 tablespoon and 1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1-3/4 teaspoons ground cumin
1-1/4 teaspoons sea salt
1-1/4 teaspoons black pepper
Cook on low for 8 hours or on high for 4-5 hours. Shred chicken with a fork. I will probably shred halfway through cook time. Serve with tortillas and favorite condiments :)
Tomorrow is going to be a looong day... I am working both jobs with probably no break in between, and then we have a work meeting until 7pm. (and now I am asking myself why I am on the computer and not in bed haha). Well... since tomorrow will be a long day I have a yummy crockpot dinner planned! Here it is...
SLOW COOKER BLACK BEAN ENCHILADAS Serves 4-6
1/2 yellow onion, diced small 1 bell pepper, diced small 1 tomato, diced small Big handful of fresh spinach, thinly shredded 1 16-ounce can black beans, drained and rinsed 1 cup frozen corn 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon salt 1 1/2 cups cheese, shredded and divided - we like monterey jack 2 16-ounce jars of your favorite salsa 12 6"-8" tortillas, flour or corn (use corn tortillas for gluten-free enchiladas)
reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Cook's Note: To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes
In a medium bowl, mix together the onion, pepper, tomato, spinach, black beans, corn, spices, meat (if using), and 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup filling into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
I found this recipe here: www.thecooksnextdoor.com
