Confession: I love shredded lettuce. Like love-love-LOVE shredded lettuce. It’s weird and I don’t admit it to anyone–well at least not in person–but I love it so much I look for recipes where I can justify eating shredded lettuce. My enchiladas are one of those recipes.

If you recall from the last week, enchiladas equaled bitter disappointment. Well this time I managed to turn the slow cooker on and it worked surprisingly better.

There is nothing sexy about this recipe. No hidden ingredients, it’s not even close to authentic and takes little to no talent to make. Well I like to brag about more complex recipes, I like to make (and eat) these kind of recipes.

The Super Sexy Not Sexy Enchiladas


3 10 oz cans of enchilada sauce
1 small can of chiles
1 lb of chicken breasts


Tortillas
*I recommend whole wheat tortillas, Manatee and I really like the low carb, high fiber kind (I did warn you that this was NOT an authentic enchilada recipe)
1 can of black beans drained and rinsed
Reduced Fat Mexican Blend Cheese


In the morning, combine enchilada sauce, chiles and chicken in the slow cooker. Cook on low for 8 hours. *I added two cans of water because I knew I would be going to the gym after work. Do you know what’s worse than forgetting to turn the slow cooker on? Having it dry out. Much harder to clean afterwards.

When you get home for the day, pull out the chicken into a bowl and shred.

Preheat oven to 350.

Take out 1 2/3 cups of slow cooker sauce and put in large bowl. Add chicken and beans.

Take about 1 cup of sauce and spread in a pan (coated in cooking spray).

On a plate, put 1/3 cup of chicken mixture in middle of tortilla and roll up. Place enchilada seam side down in the pan.

Pour remaining sauce over top the enchiladas and top with approx. 1 cup of cheese.

Cover with tinfoil and bake at 350 for 20-25 minutes. Remove foil and bake for another 5-8 minutes.

I served them with brown rice, shredded lettuce (yum!) and fat free Greek Yogurt.

Some notes:
You have a few options here. The recipe book suggested splitting between 2 8 inch square pans and freezing one pan. I didn’t have an 8 inch square pan so I made 1 11×7 pan. I had some chicken mixture leftover so I saved it for Manatee to use on his salads this week.

This second picture looks super yellow- it was the setting I used, I swear. 😉

So because I am not without a sliver of an ego, here are some pictures from a more complex and more brag-worthy recipe: Pumpkin doughnut muffins. I think it will become a staple of guests and brunches so the recipe will follow in upcoming posts.

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