This main dishes walkthrough stays in the order the work happens.
I wanted to make a crockpot meal the other day when I was making dinner, but I didn’t want to have the same old thing I usually make. So I threw some chicken in to get is cooking and figured I could think about it as the day goes by.
I thought it might be fun to make enchiladas, but I didn’t want to go to all the work of wrapping it up and baking it, call me lazy. So that is when the option of Enchilada Haystacks hit me. So I made it and I am telling you people they really delicious! straightforward and fast!(work time that is) Technically it is still a slow cooker meal, although of course you could used canned chicken to skip the slow cooking step!
Mexican Haystack Recipe (Enchilada Haystacks)
Serves 6
| In a crock pot: | 4 chicken breasts |
| 1 cup water | |
| 1 tsp Lemon Pepper |
Add the chicken (I used frozen breasts), water and lemon pepper to the crock pot. Cook for about 4 hours on high or until the chicken easily shreds. Once the chicken is cooked drain and reserve the broth from the crock pot, shred the chicken and return it to the crock pot, change the heat to low. If you are short on time, you could skip this step and used canned chicken instead.
| Add to the crock pot: | 1 can cream of chicken soup |
| 1/2 cup sour cream | |
| 1/2 cup chicken broth | |
| 1 cup salsa verde (I like Herdez) |
About an hour or half hour before serving. Mix those ingredients together in the crock pot, replace the lid and allow it all to heat up. While the chicken mixture is heating up, use the chicken broth plus any additional water you need to make rice, white or brown.
| Prepare any toppings: | Black or Pinto Beans |
| Shredded Cheddar | |
| Avocado | |
| Diced Tomatoes | |
| Fresh Salsa | |
| Shredded Lettuce | |
| Sour Cream | |
| Tortilla Chips | |
| Black Olives |
