Chicken & Rice In Enchilada Sauce

Chicken and rice in enchilada sauce and blue corn taco shells on a plate.I have been craving Mexican food. Surprise, surprise considering a childhood nickname of mine was Senorita Burrito as my family claimed I’d only eat it if it came in a tortilla. I recently bought more Hatch Tex Mex Enchilada Sauce (gluten free) at Whole Foods thinking I’d use it when my parents come to visit. I knew it wouldn’t make it until then and decided now was as good a time as any to test it again. To make this I put 4 frozen chicken breasts in the crockpot and cooked them on high for about 5 hours (4-6 hours, time varies). Once that was done I took some leftover basmati rice which had started to dry out in the refrigerator and resteamed it (if that is even a word) in the microwave and stirred it into the chicken and sauce in the crock and diced a tomato and washed some green leaf lettuce (I’m not a fan of iceberg) to go along with the blue corn taco shells I found at Whole Foods as well. I wasn’t planning on using the shells as I was just going to make a bowl of it, but the husband brought them up, so…

We’ll see if testing on a day when I missed lunch and therefore ate 3 tacos worth was a good idea.

Remember, I don’t make anything from the links. They’re there to show you what I used.

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