Green Enchiladas and Rice

4h
Serves 1
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Directions

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