Enchilada Soup

The last few weeks I’ve been throwing things in the crock pot and hoping for the best. Tonight it was a mish-mash of chicken and mexican stuff. 2 Chicken Breasts, canned olives w/jalapeno, can of rotel tomatoes (hot), can of roasted green chilies whole, and a can of enchilada sauce. Usually I use frozen chicken but I thawed it last night and never cooked it so I had to cook it today, the chicken was done after 4 hours on high, I imagine if it were frozen it would have been at least 2 more hours. I topped it with some strips of pepper jack cheese.

It turned out spicier than I thought it would, but still very good. There is enough for at least 4 people.
I shared mine with some stouffer mac and cheese, (made in the oven, as it should be) and dinner was fantastic!
How I did it:

2 chicken breasts
1 can enchilada sauce
1 small can of olives with jalapeno
1 small can of whole green chilies
1 can of rotel tomatoes Hot
all contents into crock pot on high for 4 hours, after 4 hours I spooned out the chicken and shredded it in a bowl, I also took out the green peppers and cut them down, this would have been easier had I done it prior to cooking. Then I added peppers and chicken back and stirred it up. I served in a bowl with some pepper jack cheese on top.
This would have been very good with a crunchy bread, or even rice.

Also in other news, I saw another praying mantis yesterday. More good luck!

About alanamarie26

Marine Wife, Mom, Student. Trying to keep a household running while going to school full time.
This entry was posted in bug, cooking, food. Bookmark the permalink.

1 Response to Enchilada Soup

  1. ooOOoo This sounds absolutely delicious. I may just have to give this a try!

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