Happy Hump day! First off, let me apologize for my disappearing act, but I was struggling a little bit with my back and meal planning. I still don't have a full game plan for the week, but I do have a pretty good idea. As some of you know, I have several YouTubers that I follow, but I ran across The Magical Slow Cooker. Specifically, I saw a a recipe for Slow Cooker Green Chile Chicken and Rice Casserole. While I didn't have all of the items on hand, it sounded really good. I decided to create a recipe using what I had. The recipe that I made is as follows:
1.5 lbs Chicken Breast
2 cups Brown Jasmine Rice
19 oz can of Red Enchilada sauce
1 medium onion, diced
1 cup of sour cream
6 oz Colby Jack cheese block
I did not measure my seasoning, but I added dried minced garlic, dried minced onion, salt and pepper. I seasoned my chicken, added the enchilada sauce and let it cook for 8 hours in the slow cooker. When I got home, I shredded the chicken, added in the sour cream and half of the cheese (well, close to half anyway). I mixed the cooked brown rice in and topped it with the rest of the cheese. It was definitely a hit with my family. I was thinking of ways that I could change up the recipe. So many options! If you try it, let me know if you like it! I wish I'd remembered to take a picture before we served, but alas, I did not.