Wednesday, October 25, 2017

Slow Cooker Chicken Enchilada Casserole

This has got to be one of the easiest recipes I've ever made! At first, we wondered if it was going to be very good because it seemed really liquid-y. But after you add in the tortillas and cheese, it thickens up quite a bit. It really tastes just like chicken enchiladas. Delicious!!

Ingredients:
3 chicken breasts
2 (10 oz) cans of red enchilada sauce
10 corn tortillas
2-3 cups cheddar cheese, shredded (divided)
1 (3.8 oz) can olives, sliced (divided)


Directions:
Add chicken and enchilada sauce to slow cooker and cook on low 6-8 hours.
Shred chicken using forks. (I shredded them right in the slow cooker - easy!)
Slice tortillas into strips - a pizza cutter works great - and add to chicken and sauce. Stir.
Add 1 cup cheese, half the olives, and stir again.
Top with remaining cheese and olives. Continue to cook 30-60 minutes longer or until cheese is all melted and bubbly.

Serve with lettuce, sour cream, or any other toppings you would like. Enjoy!

                  


These pictures do not do it justice at all. It looks like a sloppy mess but tastes amazing! We only have 2 kids left at home now, so we had tons of leftovers. I just pulled the dish out of the cooker and stuck it in the refrigerator. Then, a couple days later I popped it back in and heated it up. I thought the tortillas would be all soggy and gross but it was almost better the second time. We will definitely be making this again!

Friday, September 15, 2017

Corn Bread


Image result for cornbread

Tis the season for my favorite.....Corn Bread! This is a yummy very quick and very moist recipe.


Ingredients:

1 yellow cake mix
2 jiffy corn bread mixes (or 1 large box of another brand)
(oil, milk and eggs according to directions on both packages)

Directions:

Preheat oven according to directions on cake mix box.  Combine cake mix and corn bread mixes in a large bowl.  Add eggs, oil, and milk according to package directions.  (replace all water with milk)

Mix together according to cake mix directions.

Divide mix between one 9 x13 pan plus one 8 x 8 inch pan.  Bake according to the times and temperatures on the cake mix box. 

Monday, October 17, 2016

Mexican Street Tacos


Have you ever eaten Mexican Street Tacos? I never had until recently. I always made tacos with ground beef and taco seasoning on flour tortillas, Fritos, or those crunchy, hard shells that always break apart when you take a bite. You know what I'm talking about, right? Ugh!

So when my son and daughter-in-law came home for a visit, they told us we were making street tacos & that we would never want to go back to regular tacos again. Seriously. He was right. We don't. 

In fact, we have made these 3 times since then and they are sooooo good!! The chicken is cooked in a crock pot & practically shreds itself it's so tender. I am also IN LOVE with the white corn tortillas! They have such a great flavor. Mmmmm! You also don't need all the toppings that you would normally put on tacos. Authentic street tacos only have cilantro and onions. That's it. (I only put pico de gallo or guacamole on mine because to me, those go on everything! Plus, I'm not a fan of raw onions.)

Even if you don't want to make tacos, this meat is easy & delicious. It could be used with almost anything. 


Ingredients:
2 lbs. boneless, skinless chicken breasts
3 cloves garlic, minced
1 onion, chopped
1 tsp cumin
1 tsp paprika
2 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper

White corn tortillas
Cilantro
Diced onions

Directions:
Put chopped onions in bottom of crock pot, then add the chicken and garlic. Mix all spices together and sprinkle over chicken. Cook on low for about 6 hours until fully cooked. Shred the chicken with 2 forks and let sit another hour or so. 

Heat tortillas on skillet (flipping so both sides are nice and toasty) then fill with chicken, onions and cilantro. (Or other toppings.) ;)

Enjoy!! 

This was mine with just the pico on top. ;)


Monday, July 25, 2016

S'mores Treats



I have made these a couple times now and they are sooo yummy! I think I like them even better than actual s'mores. Less messy too!

Ingredients:
6 cups graham cereal pieces
5 cups mini marshmallows, divided
3 TBS butter
3 - 1.55 oz. Hershey's milk chocolate candy bars, broken into pieces

Directions:
Measure out cereal into large bowl.
Spray a 9" x 13" pan with non-stick spray.
Melt butter and 4 cups of mini marshmallows in a pan over medium heat until completely melted. Pour into cereal and stir until combined. Add in the last cup of mini marshmallows and stir.
Pour half the cereal mixture into prepared pan and press down. Top with half the chocolate bar pieces. Cover with remaining cereal, press down and top with the rest of the chocolate.
Allow to cool and then cut into bars.

Enjoy!
I didn't even get a picture of them all cut up because they were gone too fast!

Tuesday, May 10, 2016

Buffalo Chicken Nachos


We have been craving nachos lately and usually we just do our own individual plates where we toss on some cheese and throw it in the microwave. But we have really been wanting to make a big ol' pan in the oven all piled high and layered with yummy things. We finally made these buffalo chicken nachos and they were super good! In fact, the first pan was gone before I remembered to take a picture, so I had to take one of the second batch, which didn't cook as nicely. (Of course that would happen.) 

Ingredients:
3-4 chicken breasts, cooked and shredded
1/2 cup buffalo sauce (We found a recipe online and made our own, using Frank's Red Hot Sauce.)
Pepper Jack cheese, shredded or sliced
Jalapenos, sliced (We used the deli-sliced kind from the jar.)
Tortilla chips 


Directions:
Line baking pan with foil.

Lightly coat chicken with the buffalo sauce. Spread tortilla chips on pan, sprinkle on cheese, add chicken & cover with more cheese. Top with the jalapeno slices.

Broil in oven until cheese is melted. Watch closely so it doesn't burn. (Our second batch got a little crispy.)

Enjoy!

For a yummy variation try Nacho Cheese Doritos, tortilla chips with a hint of lime, or even Fritos!


Sunday, May 1, 2016

Slow Cooker Mac & Cheese


I found this recipe from Six Sisters' stuff!  It is so creamy!! 

Ingredients:

2 cups uncooked elbow macaroni
4 Tbsp butter
2 1/2 cups grated sharp cheddar Cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp black pepper

Directions:

Boil the macaroni in water for six minutes and drain.  In a medium saucepan, mix butter and cheese.  Heat over medium high heat and stir until the cheese melts.  Spray your slow cooker with non-stick cooking spray.  Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker.  Add the drained macaroni and stir again.  Cook on low for 2 to 2 1/2 hours, stirring occasionally.


Oven Baked Chimichangas

Oven Baked Chimichangas
 
Ingredients
Makes 6 chimis
*This recipe makes use of already cooked chicken and cooked rice so plan ahead!
1/4 cup vegetable oi
1 onion chopped
1 can black beans rinsed and drained
1/2 cup cooked rice
2-3 cups diced cooked chicken
1-2 teaspoons minced cannd chipotle chiles in adobo sauce
1 cup shredded cheese
salt and pepper
6 large burrito size tortillas

Directions:
Place baking sheet in the oven and heat to 450* While oven is heating, in a large skillet heat 2 Tbsp oil.  Cook onion until tender.  Stir in beans, rice, chicken and chipotle and cook until heated through, about 3 min.  Remove from heat stir in cheese and season with salt and pepper to taste.  

Covering tortillas with a damp paper towel, microwave tortillas about 1 minute.  Top each warm tortilla with some of the chicken mixture, leaving about a 2 inch boarder at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam down on the hot baking sheet.  Bake until the chimis are golden brown and crisp, about 8-10 min.




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