Chicken Enchilada

Ingredients:

Servings:

6

Servings Size
Update
Units: US | Metric
1 (10 ½ ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms , drained and chopped
½ onion , chopped
1 (4 ounce) can green chilies , drained
¼ teaspoon oregano
salt and pepper
10 -12 flour tortillas
Topping
1 (10 ½ ounce) can cream of chicken soup
¼ cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese
Directions:
1
Mix together first 7 ingredients.
2
Add salt and pepper to taste.
3
Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
4
With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
5
Pour evenly over enchiladas in casserole dish.
6
Sprinkle with shredded cheese.
7
Bake at 350 degrees for 30-40 minutes

Crock Pot Simple and Delicious Pot Roast

Simple and Delicious Pot Roast

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This roast is delicious and simple to prepare.



　

here's the recipe

POT ROAST

2-3 pot roast

3 cubes beef bullion

3 Tbsp minced garlic

1/4 tsp Cayenne pepper

2 Tbsp cumin

1 tsp oregano

1/4 tsp pepper

1 can beef broth for liquid

1 cup shredded carrots

1. Cut roast into fist size chunks and place in crock pot

2. Mix beef broth, bullion cubes, garlic, cayenne pepper, cumin, oregano, and pepper together. Once mixed together, pour evenly over roast.

3. Sprinkle shredded carrots throughout the crock pot

4. Cook in crock pot on high for 3-4 hours then switch to low until ready to eat. The longer you cook it the more tender it will get.

Enjoy!

Crock Pot Season Cheese and Chilies Enchiladas

Ingredients:
on
Servings:

8

Servings Size
Update
Units: US | Metric
1 large onion , diced
2 garlic cloves , minced
1 tablespoon vegetable oil
2 lbs ground beef or 2 lbs ground turkey
1 (1 ¼ ounce) package taco seasoning
2 (10 ½ ounce) cans cream of mushroom soup
2 (4 ounce) cans chilies
12 corn tortillas or 12 flour tortillas , cut into squares
1 cup monterey jack cheese , shredded
1 cup sour cream
1 cup tomatillo salsa
1 (4 ounce) can olives
¼ cup green onion , thinly sliced
1 pint salsa
salt and pepper , to taste
Directions:
1
In a medium skillet, sauté the onion and garlic in the oil; add the ground beef to brown. Drain the fat from the beef; add the taco seasoning, salsa and mix thoroughly.
2
In a mixing bowl, combine the cream of mushroom soup with the diced green chilies.
3
Spray the crock pot with cooking spray. Then spoon in 3 TBSP soup mixture and spread to cover the bottom of the stoneware.
4
Then layer with tortillas, soup mixture, ground beef mixture, cheese mixture. Continue making these layers until you have used all of the ingredients.
5
Cover and cook on low 6-8 hours.
6
In a small mixing bowl combine sour cream and salsa, a sprinkling of black olives and garnish with green onions.

Crock Pot Creamy Mexican Chicken

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 ½ ounce) can black beans , drained
1 cup frozen corn
6 ounces black olives , drained (sliced black olives)
½ onion , chopped
½ red bell pepper , chopped
1 (15 ounce) jar salsa , medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)
Directions:
1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Crock Pot Chicken Corn Chowder

Ingredients:

Servings:

5-6

Servings Size
Update
Units: US | Metric
1 lb chicken tenders , cut in pieces
1 tablespoon butter
2 celery ribs , chopped
½ cup onion , chopped
2 carrots , chopped
3 potatoes , cut in cubes
1 (15 ounce) can corn kernels , drained
1 (14 ounce) can chicken broth
1 (12 ounce) can evaporated milk
1 cup cheddar cheese , shredded
salt and pepper
Directions:
1
Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
2
Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste).
3
Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
4
Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
5
Serve with crusty bread and enjoy!.

Chinese Honey Chicken

CHINESE HONEY CHICKEN
1 ½ lbs boneless skinless chicken breasts (cut into 1" chunks)
Oil (for deep frying)
BATTER
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
SAUCE:
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
1. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.

2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.

Enjoy!

Cheesy Green Chile Chicken Enchiladas

CHEESY GREEN CHILE CHICKEN ENCHILADAS
1 (8 oz) block of cream cheese
1/4 cup butter
2-3 cups cooked shredded chicken
1 (4 oz) can green chilies
3/4 cup shredded cheese, divided
1 (28 oz) can Old El Paso Green Chile Enchilada Sauce (you may not use all of it)
8 flour tortillas
Preheat oven to 400.

Soften cream cheese and butter and stir until smooth.

Stir in chicken, green chilies, and 1/4-1/2 shredded cheese (depending how cheesy you want it to be).

Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.

Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.

Bake at 400 for 20 minutes.

Enjoy