2 lbs. Chicken Parts, boned
salt and pepper to taste
1 pkg. Enchilada Sauce Mix
1 (6-oz.) can tomato paste
1/2 can water
2 c. grated Monterrey jack cheese
1 c. sour cream
1/2 c. green onions, chopped
1 (15-oz.) can ripe olives, halved
Sprinkle boned chicken with salt and pepper and place in crock pot. Combine enchilada mix with the tomato paste and water. Spread on top of chicken pieces. Cover and cook on low for 6 to 8 hours. Turn crock pot to high and add cheese. Stir until melted. Serve over rice and garnish with sour cream and olives.
To make a comment simply sign up and become a member!