For those of you that do not know, Mommy is the BEST cook…I’ve said this before (and I’ll say it again just to make her blush)! But she really is incredible at creating recipes.
When I was younger, I asked her, “Where’d you get that recipe? You MUST make it again!” But Mommy had made it up on the spot. Growing up, most of Mommy’s recipes were pretty close to being the same, but often there would be some sort of a new twist. Every time it was just as delicious though. To say the least, I trust any recipe Mommy makes up off the top of her head! She knows what flavors mix well together. Her ability to create a sauce for a meal is a whole other story. Thankfully, once I did start asking for recipes, she started to write them down. The two of us have been working together to make our recipes precise and perfect to our liking (and hopefully your liking too).
Ever since, I started this blog, Mommy has been Crockpotting up a storm up in Northern California trying to help me perfect delectable recipes. When she created this particular recipe, she sent it to me and I was able to make a few adjustments that she had made note of!
The Farmers’ Market is the place to be in Brentwood on a Sunday morning! It provides fresh, organic, inexpensive foods (and I have to say the Brentwood location is one of my favorites). Plus, who wants to miss out on the free samples (it’s practically lunch!!!) So the other day, I cruised over to The Farmers’ Market in Brentwood. I rode my new coral beach cruiser over to Montana Street, and filled my basket full of cilantro, radishes, onions, tomatoes, lettuce, and other goodies that I needed for my kitchen!! There is nothing better than cooking with fresh veggies!!
There were a few items that I was unable to get at The Farmer’s Market, so I went to the grocery and raced back to the house to watch The 49ers Game! I quickly threw the ingredients into The Crockpot just in time for kickoff! Now Talk about a great Sunday.
Love the Niners!!
This meal is easy! VERY similar to The Chicken Tortilla Soup, but this is a green sauce instead of red. I just love this meal because it is very light and healthy for a Mexican dish. All of the toppings are fresh, and they bring so much flavor to every bite. The simplicity and easiness of making this authentic meal is uncanny. The best part, it will blow away your taste buds. Bon Appetit! Or should I say…¡Buen Apetito!
Serving 10+ people
Prep Time: 10 minutes
Cooking Time: Low for 8-9 hours or High for 4-5 hours
Ingredients for Enchilada Chicken:
4 Boneless Skinless Chicken Breasts
5 Boneless Skinless Chicken Thighs
1 (28 oz) Can of Green Chile Enchilada Sauce (I used La Victoria – Thick n Chunky)
1 Chopped White Onion
5-6 Various Chilies (My mom used fresh Pasilla and Ancho from the garden, but I used two cans – 7 oz each of Ortega Whole Green Chiles)
1 t. Sea Salt
1 t. Ground Black Pepper
Toppings for Enchilada Chicken:
Shredded Mexican Cheese
Light Sour Cream
White Corn Tortillas (optional)
Directions for Enchilada Chicken:
Place Boneless Skinless Chicken Breasts, Boneless Skinless Chicken Thighs, Green Chile Enchilada Sauce, chopped Onion and Various Chiles (fresh or canned) in The Crockpot.
Cook on low for 8-9 hours or high for 4-5 hours.
One hour before serving, turn off The Crockpot and let the Chicken partially cool, pull the Chicken out and shred the Chicken (remove any skins that are tough from the chiles if using fresh).
Pour the shredded chicken back in The Crockpot.
When ready to serve: place chopped lettuce on plate, then place chicken mixture, cheese, a dollop of sour cream, cilantro and tomato on top and serve.
Optional: Can serve with heated white corn tortillas.