I do not pretend to have a green thumb. I took a chance on this little jalapeño bush and was pleasantly surprised when a small flower bloomed into this little pepper. Because it might be the only pepper for the entire summer, I knew I had to make its little life count. After some thought, I decided to make some fresh chicken enchiladas.
Step 1: Any excuse to use my Crock Pot I take it! There is something old fashioned about this little gadget that reminds me of being a child and watching the food cook under the glass lid. My mother bought this for me at Target a few years ago. The slow cooking makes meat super tender and it is stylish to boot! I cooked chicken+olive oil+taco seasoning for four hours on high heat.
Step 2: I love peppers! This rainbow medley+fresh jalapeño combine to form a delicious fresh crunch and offers a lot of tasty nutrition.
Step 3: The final step involves mixing together the chicken+shredded cheese+vegetable mixture and combine with light sour cream+fresh garlic. I never use a recipe, so each time I prepare them they are a little different but always delicious.
Step 4: Enjoy!
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