must.make.now.

Thanks to the wonderful world of blog stalking, I can keep up with the lives of complete strangers as well as old friends from middle school. This recipe come from latter (here's her blog: http://immeasurablymoore.blogspot.com).

Now, let me tell you, for a girl who really doesn't like to eat things that come from a can, and for a girl who likes creamy white foods almost less, this recipe ROCKS! Definitely a good Sunday night, eat off of it all week keeper. Thanks, Sarah!

Creamy Chicken Enchiladas
4-5 chicken breasts
1 can RoTel
2 cans cream soup (I use 1 mushroom & 1 chicken)
3 Cups grated cheese
1 tsp. ground cumin, chili powder, garlic powder
salt & pepper
8 oz. sour cream
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 Serrano pepper, seeded, de-veined and chopped (optional)
1/2 onion, chopped
12+ flour tortillas

1. Cook thawed chicken breasts in the crockpot with RoTel & seasonings on low for 4-6 hours. (or until cooked through & very tender.) Drain excess liquid and using 2 forks, shred chicken.
2. While chicken cooks, saute peppers & onion.
3. Mix shredded chicken with remaining ingredients, reserving 1 cup cheese.
4. Spoon mixture into tortillas, roll them up and place seam side down into a greased 9x13 pan. Spread remaining mixture over tortillas and top with cheese.
5. Bake at 350 for 30 minutes.

*Because Bobby's more adventurous than me, he wanted to add some of the RoTel "juice and tomatoes" from the Crock Pot to the shredded chicken/cream/cheese mixture. I stepped aside from my OCD, recipe-following self and let him. It was a good adventure.
*I used 4 chicken breasts and had plenty-our enchiladas were huge!