I made this recipe up and it turned out really good! It is also super easy and in a crockpot-two of my favorite things. I will take pics the next time I make it.
1 28 oz can GF Green chili enchilada sauce (I used medium, but next time I will get mild)
3-4 boneless, skinless chicken breasts (mine were frozen)
Put all ingredients in the crockpot and cook on low for 6-8 hours, or high for around 4 hours. Before serving, shred chicken and stir about 3/4 c sour cream into the sauce. Serve over hot cooked rice. Garnish with shredded cheese and cilantro.
No comments:
Post a Comment