Thursday, May 20, 2010

chicken and black bean enchiladas

this recipe made tonnes of leftovers that i was able to freeze and use another day.

i used this recipe

and made the following modifications...i put about a 1.5lbs of chicken breast in the slow cooker with one cup of chicken stock and then did 2hrs on high, 2hrs on low. chicken was of course beautifully moist and pulled the chicken with 2 forks - that shredded chicken was perfect for enchiladas!

plus, the bonus is the extra chicken i packaged and used for another recipe later that week...chicken and tortellini.

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