Normally what I do when I cook enchilada is - put some chicken in a pot with some chicken broth and simmer until cooked. Then when its done, I just shred it with a fork, pour enchilada sauce over the top.
I thought I would try this to see if it was easier. It was a lot easier. The chicken just fell apart when I touched it, so I didnt really have to do anything to it. It tasted the same too.
Ingredients
2 chicken breasts - frozen
1 large can enchilada sauce
1 can diced tomatoes
2. Set on low for 4 hours
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