Crockpot Sour Cream Enchiladas
This was a pin I saw showing up over and over again. I figured if you see something that much on pinterest you have to give it a try! Here was the original pinned post:
http://pearls-handcuffs-happyhour.blogspot.com/2010/05/cream-cheese-greatness.html
I switched things up a bit. I decided to make the enchilada filling
in the crockpot so I could set it and forget it.
You’ll need:
2-3 chicken breasts
½ large onion chopped (Vidalia if available)
1 (8oz.) package cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice (I used brown.)
Tortillas (I used whole wheat.)
1-2 cups shredded cheddar cheese
Step 1
Dump ½ can of enchilada sauce, onion, cream cheese & chicken into your crockpot.
Cook on low for 6 hours.
(In the meantime, cook the rice and drain and rinse your black beans.)Step 2
Remove chicken and shred. Add the rice and black beans. Stir to combine.
Step 3
Preheat oven to 350 degrees.
Pour a little bit of the enchilada sauce into the bottom of a casserole dish.
Step 4
Spoon the chicken mixture down the center of each tortilla.
Roll up and place seam side down into the casserole dish.
Step 5
Pour remaining enchilada sauce over the rolled up enchiladas and top with cheese.
Cover the casserole dish with foil and bake at 350° for 25 minutes.Step 6
Remove the foil for the last 5 minutes
and turn on the broiler to get that cheese bubbling.
Serve with lettuce, sour cream, & tomatoes. I served corn on the side.
Conclusions:
This was good, but next time I will probably omit the rice and add sliced bell peppers to the chicken mixture for more flavor.
I will also have more enchilada sauce for topping the enchiladas.