Muy bueno.

Hopefully, you know that we at Born To Crock LOVE Mexican food. But did you know that we (just my other half and I) went to Mexico last week? And while we were there, we did NOT get to eat a whole heck of a lot really GOOD of Mexican food? So...of course I had to come home and crock enchiladas. Because. Why not?

"Chicken Enchiladas Version 2.0" (6 quart pot)

~3 partially frozen boneless, skinless chicken breasts
~1 onion, sliced
~1 green bell pepper, sliced
~1 (16 oz) jar Goya green salsa
~8 flour tortillas
~shredded cheddar cheese (I thought I had some Mexican blend in the fridge. I was wrong.)

Place chicken in crock pot.
Put onion and pepper on top.
Pour salsa over everything.
Cover and cook on low or 8 hours.
Shred chicken with 2 forks.
Arrange tortillas in a rectangular baking dish.
Using a slotted spoon, remove chicken from crock pot and fill each tortilla with chicken mixture.
Top with cheese.
Bake at 350° for 20 minutes or until cheese is melted.

8 servings.

So good. Muy bueno. My other half says that it is better than 99% of the Mexican food we had our trip. He also says I need to learn how to make my own green salsa.

Challenge. Accepted.

Now, *I* challenge you all to have destination weddings and invite me/us. Because. Why not?