Tonight for dinner, my first foray into the kitchen since Husband excommunicated me a nearly a week ago, we had these Crock Pot chicken enchiladas.
First of all, it starts in the Crock Pot so you know I’m already all over it. It’s pretty simple. You just toss your chicken and chicken broth in with the seasoning packets and cook away for six or so hours. Amazing. This was my first time cooking chicken in the Crock and I loved the results. Incredibly juicy and shredded very easily. I didn’t use frozen (honesty time: frozen meat freaks me out) and mine took about five and a half hours, but we only used four breasts.
Anyway. So after it’s done, you shred that all up and roll it up with pepper jack cheese and oven it for awhile and that’s all pretty straightforward. What wasn’t straightforward was the rice.
Confession: I have NEVER made rice that wasn’t labeled “Minute” or “Ready” or “Boil in Bag.” Rice is one of those mystery things that we just never made from ‘real’ stuff. So I got the brilliant idea that it should be pretty easy since the recipe included it anyway.
*insane laughter*
I jacked that rice up big time. It was a crunchy, stuck to the pot mess. Husband, ever the valiant man he is, happily scooped it on his plate saying “isn’t rice supposed to be crunchy?” No darling, it isn’t. I think he’s never had real rice either. So the rice sucked. But! The chicken enchiladas themselves were very good indeed. So, if anyone reading this has any tips on how to cook “real” rice, I’d love to hear them.
Overall: the chicken makes a metric ton of enchiladas (SIX for just TWO of us!) and the chicken itself is very flavorful and juicy. The sauce on top (ranch and salsa mixed together) is brilliant and tasty. I am POSITIVE the rice mayhem is just my own inexperience. The meal is cheap and quick to put together, perfect for just Husband and I, or a larger family looking for an easy dinner!
The Oliver's Twist 