I hope everyone had a great day! Despite the fact that we really don’t celebrate this “holiday”, I had the best Valentine’s day: A picnic with my funny valentine:
Normally, she would’ve been at daycare today but they called me yesterday at work telling me that she had spiked a fever-so we spent the day playing and cuddling. It amazes me that even though she feels so crummy, she can still manage to laugh and smile-I hope that she always keeps that positive attitude.
It’s been a while since I’ve made a recipe worthy of sharing. If I’m not making some sort of chili in the slow cooker, our meals usually consist of a protein (poultry or fish) vegetables, and sometimes a carb/starch. Exciting stuff happening in the kitchen…I know.
Well tonight, I wanted to mix it up and do something different, yet easy. Dealing with a sick baby who won’t nap leaves very little time for tinkering around in the kitchen. Yesterday, one of my co-workers made an enchilada casserole that was amazing and I recently saw something on Pinterest for slow cooker chicken enchiladas. So I combined the two recipes for something amazing.
- I lined 5 chicken breasts at the bottom on my slow cooker and poured just enough chicken broth in the pot so that they wouldn’t burn.
- I sprinkled the chicken with taco seasoning and then topped them with enchilada sauce verde along with low-fat cream cheese cubes.
- I cooked them on low for 7 hours.
- About an hour before I was done cooking them, I covered them with a shredded mexican cheese blend and green onions.
Instead of shredding the chicken, I found it to be easier to just put each breast on top of a tortilla and served it with a side of rice and beans. Easy peasy and very delicious. Each chicken breast ends up being 7+ points. Skipping the cheese, would set you back 5+ points, but let’s be realistic 🙂