MR. BMJ
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Staff Member
- Sep 21, 2011
- 2,520
- 2,575
Made these again over the weekend because they are like the easiest thing to make in the world, and they are damn good, even with the canned sauce.
first pic: Just chicken tenders layed out in my 9qt crock pot. I like using tenders because I don't have to clean them. It is quick out of the package, I just pull off the little flap of tendon, and they are done. No cutting, cleaning, or getting the dreaded crunchy wooded chicken breasts that are gross.
Pic 2: I can make my own enchilada sauce from scratch, it isn't hard, but is time consuming...well, if I go the route of preparing it with guajillo chiles, etc it is. You can use canned tomato sauce or whole blended tomatos from a can and add in seasoning, but even that takes a little time. I was busy all day yesterday, and canned sauces do fine for me...i'm a mixed white boy, so i'm fine. I usually mix the different canned sauces, as they usually have their own distint flavors, so I mix them to get the best of each brand. I keep it easy and get them from Walmart, which only has La Victoria, Old El Paso, and Las Palmas. We have a ton of Mexican grocery stores out where I live, but walmart is my one-stop shop...that and costco, lol.
Pic 3: Sauce added to the chicken. A little over 2# of chicken and like 46oz of sauce. I use a 9qt crock pot, if you use a 6qt, i'd use 1.5oz chicken with 28-38oz of sauce. I added some pepper. Cooked on high for about 2.5hrs and low for about 2'ish hours.
Pic 4: After 4-5 hrs, just shredded the chicken in the sauce with a fork. The chicken is very tender and just falls apart easily.
Pic 5: Just the ingredients I used to add to the sauce/chicken.....about 12oz olives, small can of green chiles, couple cups of shredded cheese, and about 20 small yellow corn tortillas cut up in small strips/pieces. They have the larger yellow corn tortillas, but I wanted leftover small tortillas for tacos this week for my tri tip
I didn't use the onion this time, but I usually do....about 1 small onion is good, or whatever you like. I kind of eye ball everything, but you don't want to add too much to the sauce, or it can get dry when cooking. I like mine slightly on the saucy size with lots of effin' cheese!
first pic: Just chicken tenders layed out in my 9qt crock pot. I like using tenders because I don't have to clean them. It is quick out of the package, I just pull off the little flap of tendon, and they are done. No cutting, cleaning, or getting the dreaded crunchy wooded chicken breasts that are gross.
Pic 2: I can make my own enchilada sauce from scratch, it isn't hard, but is time consuming...well, if I go the route of preparing it with guajillo chiles, etc it is. You can use canned tomato sauce or whole blended tomatos from a can and add in seasoning, but even that takes a little time. I was busy all day yesterday, and canned sauces do fine for me...i'm a mixed white boy, so i'm fine. I usually mix the different canned sauces, as they usually have their own distint flavors, so I mix them to get the best of each brand. I keep it easy and get them from Walmart, which only has La Victoria, Old El Paso, and Las Palmas. We have a ton of Mexican grocery stores out where I live, but walmart is my one-stop shop...that and costco, lol.
Pic 3: Sauce added to the chicken. A little over 2# of chicken and like 46oz of sauce. I use a 9qt crock pot, if you use a 6qt, i'd use 1.5oz chicken with 28-38oz of sauce. I added some pepper. Cooked on high for about 2.5hrs and low for about 2'ish hours.
Pic 4: After 4-5 hrs, just shredded the chicken in the sauce with a fork. The chicken is very tender and just falls apart easily.
Pic 5: Just the ingredients I used to add to the sauce/chicken.....about 12oz olives, small can of green chiles, couple cups of shredded cheese, and about 20 small yellow corn tortillas cut up in small strips/pieces. They have the larger yellow corn tortillas, but I wanted leftover small tortillas for tacos this week for my tri tip
I didn't use the onion this time, but I usually do....about 1 small onion is good, or whatever you like. I kind of eye ball everything, but you don't want to add too much to the sauce, or it can get dry when cooking. I like mine slightly on the saucy size with lots of effin' cheese!
