Tuesday, October 21, 2014

$70/Week Challenge - Day Six: Slow Cooker Chicken Burritos/Enchiladas

  • 1 lb skinless boneless chicken breast
  • 2 C chicken broth
  • 1 large can tomato/chili blend (MILD!!!! I tried medium once, and the hour of cooking made it impossibly hot)
  • 1 large can Enchilada sauce
  • 1 can black beans
  • 2.5 C cheddar cheese
  • 1/2 C sour cream
  • 6 Flour Tortillas, large/burrito style
  • 1/2 C salsa
  • 1 T garlic powder
  • 1 T cumin
  • 1 T chili powder
  • salt and pepper to taste
  1. Place chicken breasts, chicken broth, garlic powder, chili powder, and cumin in slow cooker, set on 'high.'
  2. Cook for at least four hours, or until chicken become fork tender and easily shreds.
  3. Reduce heat to low and add tomato/chili blend (do not drain) and 1/2 Enchilada sauce.
  4. Cook for an additional hour.
  5. Spray a glass baking dish with cooking spray, and cover bottom with 1/2 of the remaining Enchilada sauce.
  6. Lay each tortilla flat, and add in the middle of the tortilla about 3/4 C chicken filling with a slotted spoon to drain off excess liquid (this is a "sloppy dish," even when well drained).
  7. Carefully fold the tortilla over the chicken mix, and pull filling back to "tighten" the wrap.  
  8. Roll the tortilla until it comes to a uniform cylinder, and then place in glass baking dish.
  9. Repeat for the other five tortillas.
  10. Cover with the remaining Enchilada sauce and 2 C of the cheddar cheese.
  11. Bake at 350 degrees for 10-15 minutes, or until cheese begins to bubble. 
  12. Serve with black beans, topped with cheddar cheese and salsa garnishes, and top the Enchilada with a dollop of sour cream.  (you can also make these as burritos...follow the same steps, but put the extra sauce and cheese inside and roll by folding the top and bottom, folding and pulling the chicken mix and rolling until it is sealed).  
  13. Enjoy!!  For $9.00 (rounded up) for six servings, you AND your wallet will! :)