4 star rating because I believe the original recipe would be bland. 5 stars with what I did: Took 2 frozen chicken breasts & 1/2 a large onion and put them in the slow cooker with 1 cup chicken broth, 1 TBS taco seasoning, and about 2 cups medium salsa & cooked on low for 6 1/2 hours (shredding at about 5). Then I removed the chicken from the juices and added the filling ingredients (1/2 the cheese and 1/2 the sour cream to cut calories, plus black olives) I put some of the juice on the bottom of my pan (lined with foil) and assembled 6 enchiladas (I like them meat-heavy) with WW toritllas. Then I spread the rest of the sauce from the slow cooker on top, sprinkled with cheese & olives and baked for 30 minutes at 350. EXCELLENT! :)
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4 star rating because I believe the original recipe would be bland. 5 stars with what I did:...