Lazy-Girl Enchiladas

Lazy-Girl Enchiladas
·1 medium onion, diced
·2 chipotle peppers in adobo sauce, diced (optional)
·1 cup tomato sauce
·1 cup water
·1-16 oz. bag frozen chopped spinach
·2 chicken breasts or 2 cups black beans
·8 small corn tortillas, sliced
·1 packet enchilada sauce seasoning*
·enchilada toppings:  low-fat cheese, guacamole, sour cream, etc.

Pour tomato sauce and water in bottom of large crock pot.  Add enchilada seasoning and stir until combined.  Add chipotle pepper and onion.  Place chicken in sauce.  Top with frozen spinach, and finally tortillas.  Cook on high for 6-hours or low for 12-hours until chicken shreds easily.  Serve immediately with favorite enchilada toppings.

*In true lazy-girl fashion, I used a seasoning packet from Simply Organic, but you could also make your own by mixing together 4 tbsp. chili powder, 2 tsp. cumin, 1 tsp. garlic powder, 1/2 tsp. cayenne pepper, and salt to taste.

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Allie Finch April 29, 2011 at 10:43 am

We made these yesterday & — ohmygosh — amazing! Brilliant idea to layer the spinach & corn tortillas over top (we used Ezekiel). Instead of chicken, I soaked cranberry beans for like a day then just stirred them in the mix with a 15 oz can of tomato sauce & extra liquid (a can full of water) & they cooked up great in the crockpot! We used 3 cherry bomb peppers in place of chiles & didn’t have enchilada seasoning & I’m hit or miss with chili powder, so I did cumin, garlic powder, sea salt & a few drops of hot sauce. We used fresh spinach & let it cook on high for about 4 hours, then Dave added a little more water & turned it to low for another 4 or so. We just left it on warm while we bouldered after work for a couple hours & it was the PERFECT “ready-made” meal to come home to.
Really Really Delicious, Natalie!! I am writing this in my recipe notebook & we’ll be having this often. Thanks for a great one.

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