Friday Food {11.9.12}

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November 9, 2012 by Gina

Sometimes coming up with something for dinner seems like the hardest task of the day.  Other days, it seems so easy.  On Sunday, I made dinner for that night and also prepared dinner in the crockpot for Monday’s dinner.  My MOMS (MOMS Offering Moms Support) Club recently re-started “Crockpot Monday”.  One of the moms sends out a crockpot recipe a few days ahead of time.  We all make it that day for our dinner and then we get together in the afternoon for a playdate.  When we return home, dinner is ready to go!

So, thanks to my MOMS club for this recipe, Crockpot Chicken Bake.  It is also gluten-free and very easy to make.  I had all these ingredients on hand and if you have leftover chicken, this recipe is even faster and easier.


1 cup salsa verde or 1 (7 ounce) jar of tomatillo sauce

1 cup fat free sour cream or plain Greek Yogurt

1 garlic clove, minced

1/3 cup chopped fresh cilantro

8 Mission Extra Thin Corn Tortillas

2 cups cooked, shredded chicken

1 cup reduced fat grated cheddar cheese

(your favorite toppings: salsa, guacamole, sour cream)
1.  Mix cilantro, salsa, Greek Yogurt and garlic in a bowl.
2.  Spray crockpot with non-stick cooking spray. Place 2 or 3 tortillas in the bottom of the crock pot. (overlapping as much as possible, you can cut them to fit if necessary)
3.  Spoon 1/4 of the salsa mixture over the tortillas. Spread 1/2 chicken over the mixture and cover evenly with 1/4 cup of cheese.
4.  Top with 2 or 3 more tortillas and spoon 1/4 of salsa mixture, remainder of chicken and 1/4 cup of cheese.
5.  Place last 2 or 3 tortillas over the second layer and top with the rest of the salsa mixture and the remainder of the cheese.
6.  Cover and cook on low for 4 hours.
I made a few substitutions based on what ingredients I had on hand.  I used traditional red salsa, regular corn tortillas, sour cream and cilantro in a tube that is made from fresh cilantro.  I also used 3 garlic cloves since we are garlic fans.
This was a really tasty dish!  Just make sure you have something to go with it that provides some contrast in texture.  I served it with cornbread and tortilla chips.  I made homemade guacamole and it would also be great with some crispy lettuce on top.
So, plan ahead and make an easy meal for dinner this week!  Enjoy!

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