I made this on Monday with a few changes and it came out EXCELLENT! I did not brown the chicken first - that is a waste of time and will make little difference in flavor. Instead, I threw it into the bottom of the crock pot raw. I used a fresh, finely diced tomato in place of the peeled, mashed tomato. I did not have enchilada sauce on hand so I used a small can of tomato paste, a guajillo (dried, stemmed, seeded), and additional (maybe about 2x the amount) cumin, chili powder, and black pepper. I also added cayenne pepper, dried cilantro, red and yellow bell pepper, and celery. I cooked it on low for 8 hours and shredded the chicken with forks after about 7 hours, but you can also cook it on high for 4 hours. I served it up with fresh sliced avocados, "Mexican" blend cheese, sour cream and salsa. (Don't forget the fresh margaritas!) This came out so awesome, we each had two servings that night and ate left overs the next day. It is now Wednesday and it will be gone by lunch for sure!
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I made this on Monday with a few changes and it came out EXCELLENT! I did not brown the...