Green Enchiladas and Rice
Directions
- 1Throw the chicken into the crockpot.
- 2Add salsa to the chicken.
- 3Add dehydrated minced onion to the crockpot.
- 4Add minced garlic to the crockpot.
- 5Add taco seasoning to the crockpot.
- 6Stir everything in the crockpot.
- 7Put the lid on the crockpot and cook on high for 4 hours.
- 8Shred the cooked chicken with forks.
- 9Reserve about one cup of the liquid from the crockpot.
- 10Add butter to a pot on the stove.
- 11Add rice to the butter and toast it.
- 12Add approximately one cup of salsa liquid from the crockpot into the rice.
- 13Add 2 cups of water to the rice.
- 14Add an additional 1.5 cups of water to the rice.
- 15Put a lid on the rice pot.
- 16Add one jar of salsa verde to an empty pot.
- 17Add approximately one cup of sour cream to the salsa verde.
- 18Whisk the salsa verde and sour cream, then turn on the heat and allow it to simmer for a minute or two.
- 19Pour some green enchilada sauce into the bottom of a casserole dish that has been sprayed with cooking spray.
- 20Fill each tortilla with shredded chicken and some cheese.
- 21Roll every enchilada and place them in the casserole dish.
- 22Top the enchiladas with some more green enchilada sauce.
- 23Add more cheese on top of the enchiladas.
- 24Bake the enchiladas in an oven until they are golden brown and bubbly.
- 25Plate the enchiladas and rice to serve.
Ingredients
- 4 unit chicken breasts
- Salsa
- dehydrated minced onion
- 1 metric ton and a half minced garlic
- 1 packet taco seasoning
- 2 packet taco seasoning
- butter
- 2 cups rice
- 1 cup Salsa liquid
- 2 cups water
- 1.5 cups water
- 1 jar salsa verde
- 1 cup sour cream
- flour tortillas
- shredded chicken
- cheese
Equipment
crock-potforkspotwooden spoonwhiskcasserole dishovenknifeplate
Tips
- Cook on high for 4 hours to avoid mushy crockpot creations.
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