This is a recipe that I ended up making because I was missing at least half of the ingredients for the recipe I had intended to make. Honestly, my heart really wasn't in making the original recipe. I was really looking for something a little lighter and with a little more kick.
After taking the plunge, I was a little worried by how well it would be received. My girls are not really picky eaters, but they....have high standards at times. And they are expressive of their likes....and dislikes. They are certainly not the world's worst food critics, but I don't really want to keep making recipes that my family doesn't really like. This particular recipe....they each had three servings. And have already asked me to make it again. I made it for the first time yesterday. They liked it that much!
So, without further ado........
Chicken Enchilada Rice (not a very creative name, but it's all I've got for now)
2-3 chicken breasts (or one freakishly large chicken breast)
Small can of green chilies
4 tablespoons butter
Place the chicken, green chilies and butter in your crock pot. You can cook it on low for 6-8 hours or high 3-4 hours.
About 30-45 minutes before serving (right around the same time you can put rice in the rice cooker....or in a pan if you're fancy) add an eight ounce block of fat free cream cheese (cubed) and about a half a cup skim milk, or more if you would like it a thinner consistency. Stir this in, shredding the chicken as you go and let cook for the remaining time. Serve over rice and enjoy!
Also, my apologies about the lack of pictures. It was gone before I had a chance to take one.