5-6 frozen chicken breasts
2 10 oz cans green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
1 cube chicken bouillon
Rice
Put frozen chicken breasts in crockpot. Mix enchilada sauce and cream of chicken soup and pour over chicken. Cook on low for 8-9 hours, or on high for 4-5 hours. 30 minutes before eating, cook rice and use 1 chicken bouillon cube. At this time also add the sour cream to the chicken in the crockpot. When rice is cooked add lime juice or fresh cilantro to taste. You can either serve the chicken over rice or put the rice and chicken in a warm flour tortilla like a burrito.
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