I haven't been cooking much lately. My schedule has been such that we've done yo-yo dinners almost every night. But I'm getting really tired of that, and I think my family is too. Time to break out the good ol' crock pot and start cooking again!
So here's the plan for this week.
- Monday: Slow-Cooker Chicken Wet Burritos using leftover frozen salsa chicken from the last time I made this dish back in…was that 2006 or 2007?
- Tuesday: Spaghetti and Meatballs, Breadsticks, and Corn
- Wednesday: yo-yo (There's not enough time to eat a full meal between my piano lessons and church.)
- Thursday: Stir Fry
- Friday: yo-yo (One kid will be at a sleepover, so we'll be grazing on leftovers in his absence.)
- Saturday: Pita Pizzas (I haven't made pitas in ages. My kids have been begging me to make these for weeks.)
- Sunday: Cheesy Slow-Cooker Chicken, Mashed Potatoes, and Peas.
Slow-Cooker Chicken Wet Burritos
Amounts in this recipe, if given at all, are not exact — they're more of a general guideline. You can make as many or as few wet burritos as you'd like depending on how much of each ingredient you use. The wet burritos taste great reheated as leftovers.
- 2-4 boneless/skinless chicken breasts (frozen or thawed)
- jar of salsa (small or large jar depending on how much chicken you use)
- flour tortillas (just about any size will work)
- 1-2 cans of refried beans
- enchilada sauce (You can use sauce from a can or make your own delicious enchilada sauce for a fraction of the price. I often make a large batch of enchilada sauce and freeze the leftovers to use later.)
- shredded cheese
- Place the chicken at the bottom of your slow-cooker. Pour salsa over the chicken and cook on low for 4-6 hours or until the chicken is cooked through. Shred the chicken with two forks and return the chicken to the salsa in the slow-cooker.
- Preheat oven to 350 degrees.
- Heat up a can or two of refried beans.
- Spread a spoonful of the refried beans and a spoonful of the salsa/shredded chicken mixture into each tortilla. Roll up the tortillas and place them seam-side-down in a baking dish. Make enough to fill the baking dish completely. Leftover shredded chicken can be saved in the freezer for later use.
- Cover the filled tortillas completely with enchilada sauce.
- Sprinkle cheese over the top of the wet burritos and bake for 20 minutes or so (until the cheese is completely melted).
- 1 T yeast
- 2 T sugar
- 3 1?2 cups flour
- 1?2 tsp salt
- 1 1?2 cup warm water
- 2-3 T extra-virgin olive oil for the pan
- Mix yeast (instant), sugar, and flour together.
- Add warm water and stir.
- Knead for 3 minutes, then let stand 10 minutes.
- Pour olive oil in 9×13 baking dish, and press the dough into the dish. Cut into strips.
- OPTIONAL: sprinkle with garlic salt and Parmesan cheese.
- Cover and let rise for 30 minutes
- Bake 20 minutes in a preheated 375 degree oven.
For more menu plans, visit Organizing Junkie.