Sandy at 4 Reluctant Entertainers shared this recipe on her blog and I decided it would be perfect for my Saturday Company/overnight guests. Sandy has the gift of hospitality and if you are timid about entertaining she has a lot of great tips and inspiration on her blog for you.
Spray the inside of your crockpot with whatever cooking spray you like. Load it up with whole boneless chicken breasts. I used boneless/skinless half breasts – 6 of them. Pour 1/2 a plastic tub of the Mango Peach Salsa that Costco sells over the chicken. Cook on low all day long. Do not open, do not stir. When it is done you can shred the chicken and stir it into the sauce.
This is what it looked like before I shredded the chicken.
After I shredded the chicken
Here is how we chose to serve the chicken up this time around. Build your own soft tacos with corn or flour tortillas, cilantro, rice, more salsa, beans, onion, cheese, and jalapenos.
Here’s Dear’s creation before he gobbled it up.
After the 4 of us had our fill I still have enough of the shredded chicken left over to serve up a lot of meals this week. Let’s see there’s chicken enchiladas, chicken salad, chicken tacos, chicken burritos, chicken soup…
My brother Tim and his wife Letty came up to visit us on Saturday and stayed overnight. The beauty of cooking a meal in the crockpot is that you don’t have to spend a lot of time in the kitchen while your company is around. We went out for lunch and did a little antique shopping in Old Town Camarillo while our dinner was taking care of itself. The toppings were all easy to put together at the last minute especially since I made the 90 second Uncle Ben’s Santa Fe Rice :0). Everyone gave the recipe a thumbs up!
Tonight I used some of this leftover chicken for chicken enchiladas.
I bought Green Enchilada Sauce for these. Heat up half the sauce in a saucepan and heat up each tortilla in the sauce to make it more pliable. Fill the tortilla with the chicken and some cheese. Roll up and put in baking dish. ( I sprayed the baking dish with Pam before I filled it with the enchiladas) After all the tortillas are in the baking dish cover with remaining sauce and with more cheese. Bake in 350 degree oven for 20 minutes or so…
Here are the baking dish of enchiladas after they have been heated through.
They made a great dinner for Dear and I with a fresh salad on the side…
Photobucket is holding all my photos that I posted on my blog from 2007-2015 hostage and replaced them with big black and grey boxes with threats. So discouraging…as I’m slowly trying to clean up thousands of posts!