The crock pot is a dear friend of mine. Any device that can prepare a slow-cooked meal for me while I’m out shopping for a new purse is a-ok in my book. I’ve been known to bust-out the crock pot fan talk at the most inappropriate venues; bars, parties, gatherings with friends. I’m sharing that little tidbit at the risk of sounding like a complete social pariah so, I’m pretty into it. My friend Beth asked for some crock pot ideas, so I’m here to deliver. I’m always open to requests (sorry, no Freebird) so please feel free to email me or post comments on the blog with your feedback.
I can’t take credit for this recipe. The person who posted the Crock Pot Chicken Enchiladas on Zaar has a pretty good thing going already. I do have a few Diet-It-Up suggestions. You may want to substitute the boneless chicken breast for bone-in if you feel it’s a little dry without the bones. I swapped the flour tortillas for whole wheat tortillas. I also used a part-skim Mexican cheese blend and reduced fat sour cream. I never go for the fat free stuff when it comes to dairy because quite frankly, it doesn’t taste very good. Fat free cheese that you attempt to melt has the consistency of that fake rubber food that came along with my Playschool kitchen set when I was five. No bueno. I think the few extra calories here are worth it. Part-skim is still better than its full-fat big brother.
I used two jars of the Frontera brand Chipotle Garlic Enchilada Sauce (you can score this at Whole Foods). It’s all natural and not as salty as some of the other brands. I tried to scrimp and use only one jar, but it was a little dry. Go for the two. Think you can’t eat Mexican food and still watch your calories? Think again.