Crockpot Enchiladas

I was so excited to use this recipe. I got it from a friend and thought why not? I haven't made enchiladas in FOREVER. Why? It is very time consuming and my family doesn't always appreciate what I cook.
 To start off I stuck 3 boneless skinless chicken breasts in my crockpot and cooked on high for 4 to 6 hours. 
At about an hour before dinner I prepared the sauce and then layered the ingredients in my crockpot. What I found out about this recipe is that I had very little prep time, I used less ingredients than I would have with regular enchiladas and therefore I saved $$! Plus, I didn't have to turn on my oven to make a hot meal. That's a win/win situation for me!

Crockpot Chicken Enchiladas

3c. water
1 c. Whisk Bliss Original or Gluten Free
1 t. Shirley J's Chicken Bouillon
1 small bag of Velveeta's Mexican Style Cheese
1 or 2 small cans of chopped green chilies (I used one and it was enough for us)
1 to 2 c. cooked or caned chicken
12 tortillas (I used 4 and that seemed enough)

Directions:
Cook your chicken, if you need to. Mix and cook water, bouillon, and Whisk Bliss until thickened and smooth. Crumble Velveeta into mixture and cook until melted. Take the chicken and pour the green chilies and sprinkle in some cheese and mix until it holds together. Take sauce and spread it out onto the bottom of the crock pot. Then place a tortilla on top. Next spread some chicken and then repeat the layering. (I layered it 4 times and had a little sauce left over and  spread it on top and then placed some extra cheese on top!) Cook on high for an hour!

This is what the meat looked like after I added the chilies and the cheese. I couldn't find ANY Velveeta "Mexican Style" cheese and I went to 2 stores.

 The layering process!

 Now the sauce!

 Then another tortilla and then repeat! ENJOY!

Whisk Bliss as a Substitute

I love Pinterest and really enjoy finding new recipes. I feel that I get stuck in a cooking rut and need to get out and that is where Pinterest comes in.

Anyways...I found this recipe. I loved how I saw that it needed a roux. Why? Well...Whisk Bliss Original or Gluten free makes a great substitute that is better for you and is easier to make. When making Whisk Bliss there is no need to watch it constantly to make sure it won't burn.

As we were eating it my husband gave "the nod" that lets me know that I can make it again. Even my toddler ate it all!

While eating I noticed that it tasted very similar to my Creamy Chicken Enchiladas.

Let me know what you think!

Chicken and Green Chili Pasta

1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

2 cups shredded Monterrey Jack Cheese

3 Tbsp water

4 Tbsp Whisk Bliss

2 cups water

1 tsp. Chicken Bouillon

1 cup sour cream

4 oz diced green chilies

1. Cook pasta according to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, combine the water and Whisk Bliss.  Stir it in let bubble for 1 minute.  While that is bubbling, put 2 c. water in a sauce pan until boiling and then add the Chicken Bouillon. Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9x13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.