My recipe is for Chicken Enchiladas. I make the filling for the chicken enchiladas in the slow cooker. The filling can also be used to put on top of nachos or for a dip.
In the morning, I put a can of pinto beans, a can of Campbell's nacho cheese soup, a packet of taco seasoning and 3 or 4 boneless skinless chicken breasts in the slow cooker. (I put in frozen chicken breasts, but I'm sure you can put in ones that are defrosted. It just might not take as much time to cook.)
I put the slow cooker on low (no matter how frozen the chicken breasts are, still put the slow cooker on low or it will burn). I leave it on all day. Since I leave for school about 6:30 in the morning, everything cooks for about 10 or 11 hours (during the school year). I'm sure you can cook it for a little less time, it is up to you.
Then when I am ready to make dinner, I use a big fork and stir the chicken breast. This shreds the chicken. After that, I put in a brick of cream cheese.
This is what it looks like when I'm done adding the cream cheese.
You can use this for a dip or to make chicken nachos. I usually place it in tortillas and put shredded cheese on top. Then I fold it like an enchilada (I fold the top and bottom in and roll it up) and put some more shredded cheese on top of the tortilla. I put them all on a cookie sheet and bake them for about 10 minutes (until the cheese on top melts) at 350 degrees.
This is what they look like when they are done. (Please excuse the cookie sheet. For some reason after a month even my new cookie sheets start to look like this.)
I top them with tomatoes, shredded lettuce and sometimes avacadoes or guacamole.
The reason that I made these today is that I had to pick my sister up in Lansing, Michigan (and we might have done a little shopping). It was easy to make since we didn't get home until dinner time. And she LOVES them.
See this is her (I'm sure she won't mind that I put this picture of her on my blog. Shhh...we just won't tell her):
I hope your family likes this recipe too.