Ghastly Green Ghoul Guts Recipe

Ghastly Green Ghoul Guts Recipe
Just How disgusting does Ghastly Green Ghoul Guts sound? This year at my annual Halloween BOO-ffet I’m serving three kinds of gross and disgusting sandwich fillings in a triple slow cooker. This one is the favorite, and it’s so easy, even the busiest cook can throw it into the slow cooker; there are minimal ingredients, so it requires only about 10 minutes hands-on time with about 10 more minutes to shred the chicken. The finished dish can be served on Sinister Slider Buns (miniature so guests can have several with different fillings), Transylvanian Coffin Buns, or Spiderweb Buns. The dough for all three is made in the automatic bread machine, so it’s really no work for the cook, and all three freeze well so they can be made ahead.

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This scary filling is made with frozen boneless, skinless chicken breasts; fresh jalapenos, onions, and chopped garlic are mixed in, and a can of green enchilada sauce is poured over. How easy is that? Once the chicken is cooked through, it is shredded and added back into the luscious sauce with sour cream and cheese. Yum! When it isn’t Halloween, this versatile filling is perfect for burritos (or BOO-rritos at Halloween), tacos, enchiladas, tostadas, taco salads – you get the picture. I’ve even layered it with tortilla chips and cheese for a quick casserole.

Another bonus is that the filling can be made ahead and frozen. You can make a double batch, package it in meal-size portions, and keep it in the freezer for when you’re in a hurry.


24 Servings

3 pounds boneless skinless chicken breast halves, cleaned and trimmed
1 large onion, chopped
4 to 6 fresh jalapeno peppers, cored, seeded, and chopped
3 cloves garlic, minced
1 28 oz. can green enchilada sauce


3 tablespoons cornstarch, dissolved in 3 tablespoons water

3 cups grated cheddar jack cheese
1 cup sour cream
salt and freshly ground black pepper, to taste
  1. Place the chicken breasts, onion, garlic, and jalapeno peppers in the crock of a 3-4 quart slow cooker.
  2. Pour the enchilada sauce over.
  3. Cover, set the slow cooker to low, and cook 3-5 hours or until the chicken is cooked through.
  4. Remove the chicken from the pot; set aside to cool.
  5. Stir the cornstarch mixture into the sauce; stir in the cheese; cover and let heat while you’re shredding the chicken.
  6. When the chicken is cool enough to touch, shred it and stir it into the sauce. Taste for seasoning and add salt and pepper if necessary.
  7. Cover and let cook until heated through, 10-15 minutes.


Amount Per Serving
Calories 184 Calories from Fat 93
Percent Total Calories From: Fat 51% Protein 38% Carb. 11%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 5 g
Cholesterol 57 mg
Sodium 335 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugars 1 g
Protein 18 g

Vitamin A 21% Vitamin C 32% Calcium 0% Iron 4%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.