Monday, December 7, 2009


Ok, tried a new recipe today and loved it! It was originally Karen Johnson's crockpot chicken enchiladas, but I'm lazy and didn't want to roll the chicken in tortillas and then put them in another dish I'd have to wash. So here's what I did instead (with my alterations):
Southwestern Chicken'N'Dumplings
4 frozen chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of green chiles
8 or 9 small flour tortillas

Put the chicken breasts (yes, frozen) in the crockpot. Top with soups and green chiles. Cook on low all day. Shred the chicken in the crockpot and add the tortillas (cut in half and then into strips) into the mixture (stir). Let cook on low another 30 minutes to an hour. Top with shredded cheese if you want and let it melt before serving.

This was so easy and so good!

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