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What's Cookin Wednesday, February 20th

Happy Hump day!  First off, let me apologize for my disappearing act, but I was struggling a little bit with my back and meal planning.  I still don't have a full game plan for the week, but I do have a pretty good idea.  As some of you know, I have several YouTubers that I follow, but I ran across The Magical Slow Cooker.  Specifically, I saw a a recipe for Slow Cooker Green Chile Chicken and Rice Casserole.  While I didn't have all of the items on hand, it sounded really good.  I decided to create a recipe using what I had.  The recipe that I made is as follows:

 1.5 lbs Chicken Breast
2 cups Brown Jasmine Rice
19 oz can of Red Enchilada sauce
1 medium onion, diced
1 cup of sour cream
6 oz Colby Jack cheese block

 I did not measure my seasoning, but I added dried minced garlic, dried minced onion, salt and pepper.  I seasoned my chicken, added the enchilada sauce and let it cook for 8 hours in the slow cooker.  When I got home, I shredded the chicken, added in the sour cream and half of the cheese (well, close to half anyway).  I mixed the cooked brown rice in and topped it with the rest of the cheese.  It was definitely a hit with my family.  I was thinking of ways that I could change up the recipe.  So many options!  If you try it, let me know if you like it!  I wish I'd remembered to take a picture before we served, but alas, I did not.  
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