Sorry you all for the week+ hiatus. I was living it up (on carbs and grains and all) with the family on vacation to the East coast for the past week and half. Can I tell you again how much my family (read EXTENDED family) means to me? I always say that I love living in Texas and it will be hard to get this girl to leave this awesome Lone Star State but we had such a great time that sometimes it makes me think. But don’t worry folks, this girl is here to stay in Texas. In fact, my coworker once gave me a bumper sticker that read, “I wasn’t born here, but I got here as fast I can.” While that slogan does fit the mold, it is still very very very hard being so far away from my family and friends. We were so lucky that both the Cross and Sanchez families were able to reunite this past week in Lake Sunapee, New Hampshire and we all had a blast.
At one point there was 19 guests visiting the Lake House. During the end of our trip, I also got to sneak away and see 5 of my closest college roommates for a girls’ weekend. A future post to follow with lots of pictures, I promise. After seeing everyone so dear to my heart, it hit home the importance of what I am trying to accomplish with this website. Ourfullplate.com has reunited past friends, inspired a roommate of mine to start cooking one night a week (hey it’s a start), and most of all started a bigger discourse and “second chance” at life among some of my family and friends to kick start their life, get serious and get healthy. So please keep the comments coming and spread the word. My followers are getting into the double digits (woo hoo). I promise you there is more to come, right?!?!?! A girl can pray, can’t she 🙂
Ok back to my yummy recipe….
So as many of you know I am “Paleo-ish.” Paleo-ish in my books means I eat as little grains as possible but I still eat dairy. I know I am not that
crazy tough YET to be 100% Paleo but I am happy where I am right now because it works for me and most importantly my family. The reason I mention this disclaimer is because a meal like this makes me wish I wasn’t so against grains because if I did eat them I would put this yummy and easy enchilada chicken over nachos or serve it in a yummy buttery tortilla. My mouth is watering just thinking about it so please don’t deprive yourselves and the sky is the limit what to serve with this yummy dish.
- For Crock Pot:
- 1 can of mild enchilada sauce
- 1 tablespoon of cumin
- 1 package of thawed chicken breasts, 3 lbs
- For Roasting in oven:
- 1 cup of yummy Mexican or spicy cheese (I used spicy jalapeno)
- ½ cup of fresh green onions
- Fresh avocado
- Trim off all the fat on the chicken breasts and place on the bottom of the crock pot.
- Pour enchilada sauce and cumin on top of the chicken.
- Cook for 8-9 hours on low and then the chicken should easily shred.
- Preheat oven to 400. Placed shredded chicken in a lightly greased pyrex (8×8) with as little (or as much) sauce you want from the crock pot.
- Place a cup of shredded cheese of your choice on top of the chicken; I used spicy pepper jack cheese.
- Finally, sprinkle the fresh green onions on top of the yummy enchilada and cheese mixture. If you like a kick, you can add chopped jalapenos, olives, etc.
- Put in oven for 15 minutes (enough to cheese bubbles and browns) and viola! Enjoy!
Ok so there you have it. I served it with beans but really this enchilada chicken is amazing and can be served with ANYTHING, especially wrapped up in a butter tortilla, served over nachos, or for a healthier option served over a bed of greens for a Mexican salad. Comment if you have any other ideas for this yummy main course and if it was a hit in your Casa too!
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