Crock Pot Chicken Enchilada Bowls

I was craving enchiladas, but had crazy, busy days so I created this recipe.  It smelled so good while it was cooking and was a huge hit with the family!!

Crock Pot Chicken Enchilada Bowls
4-5 chicken breasts  (I used 12 chicken tenders)
1 packet taco seasoning
1 can enchilada sauce
1/2 cup water
3-4 green onions (or 1-2 Tablespoons minced onion)
1 cup shredded cheddar cheese
cilantro *Optional
cooked rice
sour cream
additional shredded cheese

Place chicken in the crock pot, pour the enchilada sauce, the taco seasoning, onions, water and 1 cups cheese on top.

Then if desired add some chopped cilantro on top of that. Cook on low for about 4 hours, stirring every once in awhile.

When chicken is cooked through, remove and cut in to pieces or shred it.  Return it to the pot.  Cook your rice.
Serve chicken mixture over rice.

 Garnish with cheese and sour cream.

*Next time I am going to add to the garnishing;  tomatoes and avocado

I also think a can of black beans would be a good addition to the chicken mixture.

It was simple and delicious. I will be making it again!!

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Old El Paso Entrees Giveaway!

Delicious, handcrafted meals for two from Old El Paso - now available in the frozen aisle!

Meal times can sometimes be a crazy time at my house.  I try to plan but some days it does not work like you want it too and you need something quick and delicious.  I was excited to see that Old El Paso is now making frozen entrees and with Mexican food being my favorite I consider it a bonus!!

With eight different flavors of fajitas, enchiladas, quesadillas and burritos, these entrees are sure to fulfill your dinner needs.

We tried out the shredded beef enchiladas.  Since the package states it is dinner for two I picked up two.

I added some extra shredded cheese near then end of the cooking time.

and I was able to help with homework and get dinner done at the same time!

DELICIOUS!!  

Hubby ate dinner later.  I waited until after he has eaten to tell him I did not make them.

He was shocked they were frozen.   

So it was a great find!!

Now for the really great part...

One lucky reader will get to try out these entrees too. Winner will receive:

One (1) coupon valid for one Old El Paso Frozen Entrée (value up to $7.99) 

• Mexican Tile Chip & Dip Bowl 

• $10 Visa Gift Card 

To enter follow the directions below:

a Rafflecopter giveaway

Good Luck!

Disclosure: The prize pack, information, and giveaway have been provided by Old El Paso through MyBlogSpark. 

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Cilantro Lime Chicken

This is a great freezer meal.  You can put is all in a big freezer bag and then dump and run as I call it.  Dump it in the crock pot just before you have to run out the door.  I actually put it all in the night before then pulled it out of the fridge in the morning and started it.  I had some extra kids for dinner and they all loved it.  You just need to make sure you use a slotted spoon when getting the meat mixture out of the crock pot otherwise the juice can be a bit messy.  A great meal!

Cilantro Lime Chicken
from October Morning
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2  onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 
salt and pepper to taste

 Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).  Shred the chicken.

Serve with tortillas and your favorite toppings  such as sour cream, avocado, salsa, and cheese. Whatever you like1

YUM!!

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Mexican Haystacks

The other day I was in desperate need of a trip to the grocery store, but too tired to make one.  I remembered seeing something like this in an old family cookbook.  So going from memory and the help of my sweet neighbor who went on vacation and left me a few perishable items created this dish!  It was a huge hit with the family!

Mexican Haystacks
1 lb hamburger
1/2 cup diced onion
1 1/2 cups salsa
1 packet taco seasoning*
1 (14.5 oz) can of corn, drained
1 (15 oz) can of red kidney beans or beans of your choice
cooked rice (About 3 cups uncooked rice)
shredded cheddar cheese
diced tomatoes
diced avocados
diced mangoes or peaches
Sour Cream

Brown hamburger and onions together.  Drain.  Add the salsa and *just enough of the taco seasoning packet for your tastes. Add a little water at this point. (maybe 1/4 cup).  Stir in the corn and beans.  Heat until warmed through.  Serve over rice.  Top with the cheese, tomatoes, avocados, mangoes or peaches and some sour cream.

*I did not have any mangoes, but had a couple of peaches.  They were a great addition to this dish.

Simple and Delicious!

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How To Make A Mexican Pizza Recipe (rajiv tiwari)

Ingredients For Dough Of Pizza Recipe:

* 1 cup lukewarm water
* 1 teaspoon active dry yeast
* ? teaspoon sugar
* ? teaspoon salt
* ? cup whole-wheat flour
* ? cup all-purpose flour, plus additional for dusting
* 1 tablespoons yellow cornmeal

Ingredients For Topping Of Pizza Recipe:

* ? cup canned black beans, rinsed
* ? cup roasted red peppers, chopped
* ? medium clove garlic, quartered
* ? tablespoon chili powder
* Salt to taste
* Yellow cornmeal, for dusting
* ? cup shredded Monterey Jack cheese
* 1 medium plum tomato, diced
* 2 medium scallions, thinly sliced
* 5 tablespoons pitted ripe black olives chopped
* 1 tablespoons chopped pickled jalapenos

Directions:

1. How to make the dough for the pizza recipe: Stir together water, yeast, sugar and salt in a large bowl and wait till all yeast has dissolved.

2. Add in the whole-wheat flour, all-purpose flour and cornmeal, stirring well until the dough for the pizza recipe mixes well.

3. Put the dough on a lightly floured surface and knead until smooth and elastic.

4. Put the dough for the pizza recipe in an oiled bowl and coat well. Cover and keep aside for an hour, when dough size doubles.

5. Put the dough for the pizza recipe on a lightly floured surface and pat and roll into nice, flat base till the thickness is of your liking.

6. Preheat your grill to a low setting to cook the pizza recipe.

7. To prepare topping & assemble pizza recipe put beans, peppers, garlic, chili powder and salt in a food processor and grind until a nice smooth consistency has been achieved.

8. Sprinkle cornmeal on a large baking sheet for the pizza recipe. Put the pizza base on the baking sheet, making sure the bottom of the dough for the pizza recipe is completely coated with cornmeal.

9. Slide the crust onto the grill and close the lid. Cook until lightly browned, 3 to 4 minutes.

10. Flip the base for the pizza recipe and spread the bean mixture on the crust.

11. Quickly add a nice layer of cheese, tomatoes, scallions, olives and pickled jalapenos.

12. Close the lid again and grill the pizza recipe until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

13. Your pizza recipe is ready to be eaten! Enjoy with a refreshing drink on a sunny day and just relax!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Pizza Recipe, grill the pizza

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Shredded Beef Taquitos

A few weeks ago we took out of the freezer some steaks to have the next day.  We were very surprised when we opened the package and found a huge roast instead.  Dinner plans then had to be changed for that day, but we did get the most out of that roast.  We ate it with baked potatoes, then made french dips, shredded beef barbecues and then these little beauties out of it!!  So it all turned out great.  It actually made for an easy meal planning.  I thought I had taken better pictures of these, but was wrong and the family ate them so fast!!  Anyway this is s for sure keeper!!

Shredded Beef Taquitos

Makes about 12-16 

2-3 cups roast, shredded

1/4 cup onion

4 oz cream cheese

2 cup shredded cheddar cheese

3/4 to 1 cup salsa

1 package 6 inch tortillas (corn or flour)

Preheat oven to 425 degrees.

Soften the cream cheese in the microwave just a bit.  Place in a  medium sized bowl and mix the roast, onion, cheese and salsa together.  Lay your tortillas out and place about 1-2 Tablespoons of the mixture down one side. *Note it does help them roll better if you heat the tortillas for just a bit first.

Roll up and place on a greased cookie sheet.

Lightly spray the tops with cooking spray and sprinkle with a little salt.

Bake in the oven for 15-20 minutes (or until edges and tops are golden). I rotated min after the first 10 minutes. 

Let cool for a couple of minutes.  

These also freeze well.  I was hoping to have some to freeze, but the family ate every single one in one sitting!!

They loved them!!

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Margarita Chicken Fajitas

I apologize for the lack of posts lately.  Life has gotten a bit crazy and my luck with trying new things hasn't been real good lately and I only like to post the best ones here!!  Well I finally hit the JACKPOT with this recipe.  It was oh so DELICIOUS!! After making fajitas the family kept eating just the chicken because it had such an amazing flavor.  I think it could be used for many different dishes. Oh YUM!!

Margarita Chicken Fajitas
4-6 boneless skinless chicken breasts (I used about 14 chicken tenders)
1 cup thawed frozen limeade concentrate
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion sliced
1-2 yellow or orange peppers, julienned
1 Tablespoon olive oil
 8-10 tortillas
shredded cheddar cheese
diced tomatoes
diced avocados
sour cream
salsa
lime wedges

Place chicken in a large resealable baggie.  Add the limeade concentrate, salt and pepper.  Seal bag and turn to coat.  Refrigerate for 6 hours or overnight.

Remove chicken from the marinade and grill, broil, bake or pan fry until cooked through. *Make sure you grease what ever cooking surface you are using. Slice ore dice the chicken pieces.

Heat a skillet and add 1 Tablespoon olive oil saute onions and peppers until tender.  Season with a little salt and pepper.  Add some red pepper flakes if you like the heat!!

Layer the chicken, peppers and onions on your heated tortilla.

Add any other toppings you desire. 

Fold up and enjoy!!

Next time I am going to use the whole can of limeade an marinade extra chicken for the freezer or just for other dishes!!

DELICIOUS and HUGE hit with the entire family!!

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Crock Pot Refried Beans turned into a Great Burrito Meal for the Freezer

I have never had good luck cooking dried beans.  They never seem to get soft.  I had a few packages of dried beans and my family has been going through a ton frozen burritos lately.  So I decided to try this recipe out and turn them into some bean burritos for the freezer.  The beans turned out great.  I was amazed how simple it was.  Why have I been buying the cans or buying the frozen burritos?? It was all such a simple process that will be making my own from now on!!

Crock Pot Refried Beans
from Six Sisters' Stuff
1 cup onion diced

3 cups dry pinto beans, rinsed (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
2 teaspoons ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Rinse and soak beans overnight in 6-8 cups of water (check your package)

I used 2 cups pinto beans and 1 cup black beans.

Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 6- 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. 

Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. ( I just stirred my beans to mash them.)

Not the prettiest picture, but you get what I am saying!!

For the Burritos:

18 to 24 Tortillas 

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

cooked hamburger

*anything else you like in burritos

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.. I then put them on a cookie sheet and flask froze them for about 30 minutes.  Then you can either wrap them individually or bag them in freezer bags.

When you are ready to eat one, stick it on a plate and microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
It made about 18 burritos.

Enjoy!

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Chicken Enchilada Casserole

We recently had a potluck lunch at work.  Common sense would say,  "Take something tried and true that you know is going to be a sure hit!"  Well you all know me too well  and I tried something I made up and brand new.  Surely, taking a huge risk and not knowing what the results would be.  I must admit I was a bit nervous and lots of thoughts crossed my mind.  So when the time came I put a piece on my plate and walked away, eating alone at my desk, almost to scared to hear the reactions.  Good news, when I walked back to the kitchen for dessert I found my casserole dish empty and everyone was raving about it! YAY!! Success.  It was delicious! I actually made it into two smaller versions so my family ate the second one for dinner later that night.  Once again a BIG HIT!!

Chicken Enchilada Casserole
1 package corn tortillas (or flour)
1 (8 oz.) package of cream cheese, softened
1/4 cup butter, melted
3/4 cup onions, diced
1 (4 oz.) can of diced green chilies
1 (15 1/4 oz.) can of corn, drained
1 (15 1/4 oz) can of black beans, drained and rinsed.
1 can of olives diced
2-3 cups chicken, cooked and shredded
1  (28 oz) can of green chile enchilada sauce
1  (10 3/4 oz) can cream of chicken soup
3+ cups shredded cheddar cheese

Preheat oven to 350 degrees.
Combine cream cheese and butter in a large bowl until they are mixed together.  Add the onions, chilies, corn, beans, olives, chicken and 1 1/2 cups enchilada sauce to the mixture.  Stir to combine.
Put a small amount of the enchilada sauce in the bottom of a 9 x13 casserole dish and tilt until the bottom of the pan is completely covered.  Put a layer of tortillas on the bottom of the pan. *I ended up cutting them on the next layers to not use quite so many.

Now cover with half of the chicken mixture followed by about 1 cup of the cheese and repeat the layers.

Top with a layer of tortillas. 

Mix the remaining enchilada sauce with the cream of chicken soup and pour over top.

Cover the top with the remaining cup of cheese.

Cover with foil and bake for 30 minutes or until the cheese is melted and heated through.

Take foil off the last 10 minutes of baking time.

Fiesta Ole!!

Enjoy!!

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Chicken Tostadas

This was fairly quick to make and delicious.  A big hit with all the family members.  I allowed each of them to add their own toppings to the chicken and cheese mixture.  I will be making these again soon.

Chicken Tosadas

8-10 small corn tortillas
2 Tablespoons olive oil (you may need more or less)
2 cup grated cheddar cheese
3/4 cup onion, diced small
1 teaspoon chili powder
2 garlic cloves, minced
2 cups cooked chicken, torn or shredded
 salt and ground pepper
1 Tablespoon. plus 2 teaspoons lime juice
1 head romaine lettuce, shredded
1-2 tomatoes,  chopped
1-2  avocado, halved, pitted, peeled, diced small
fresh cilantro, for serving (optional)

Preheat the oven to 400 degrees. Lightly brush both sides of tortillas with olive oil and place on a rimmed baking sheet. 

Bake until golden and crisp, about 10 minutes. 

In a large skillet, heat 1 teaspoon oil over medium-high. Add half the onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt/pepper. Cook stirring frequently, until chicken is warmed though and water is almost evaporated, 2 minutes. Stir in 2 teaspoons lime juice and remove from heat.

In a large bowl, combine lettuce and 1 Tablespoon lime juice, season with salt/pepper. Toss well to coat.

 Divide cheese and chicken mixture among tortillas and return to oven. 

Bake until cheese is bubbling, about 3 minutes. 

 Top each tortilla with lettuce, tomato, avocado, remaining onion and cilantro if desired.

I like to serve with sour cream and salsa.

DELICIOUS!!

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Mexican Pizza with New Phillsbury Artisan Pizza Crust & a Giveaway!

New Pillsbury® Artisan Pizza Crust with Whole Grain is the perfect canvas for a culinary masterpiece, or should we say master-pizza! Just add your favorite ingredients and enjoy a hot, fresh meal in minutes. Whether your family loves pepperoni, veggies, or the works, the possibilities are endless with New Pillsbury Artisan Pizza Crust with Whole Grain. 

• With 16 grams of whole grain per serving, this is a pizza crust the whole family will love
• Now available in the refrigerated section of your local grocery store

I had the opportunity to try this pizza dough out the other night.  It rolled out beautifully and baked up nicely and was very delicious.  The family didn't even notice it was whole grain crust because it was so delicious.  It made for a super quick and easy dinner.  In fact this recipe is so simple I feel a bit silly sharing it with you, but it was tasty!!

Mexican Pizza

1 pizza crust
1 can refried beans
1/2 cup ranch dressing
1 pound hamburger cooked and seasoned with 1 packet of taco seasoning
2 cups shredded cheese (more or less if you desire)
chopped olives
chopped tomatoes
shredded or chopped lettuce
Bake crust according to the package directions. (approximately 10 minutes)
While crust is baking brown hamburger, drain and add the taco seasoning packet.
Remove crust from oven and spread the refried bean over the top, and then the ranch dressing.  Layer the hamburger, olives and cheese and bake for another 8-10 minutes.
Top with lettuce and tomatoes and serve with salsa on the side.

Now the awesome news...One lucky reader will get to try it out with this incredible gift package:



 

VIP coupon for  New Pillsbury Artisan Pizza Crust with Whole Grain
$10 gift card (ingredients)
Baking sheet
Oven mitt
Pizza cutter

It is a great and delicious one!!

If you can't wait  to try the new Pillsbury Artisan Pizza Crust with Whole Grain there is a printable coupon for $1.25 off one package here.

http://www.rafflecopter.com/rafl/display/28202f3/" rel="nofollow">a Rafflecopter giveaway

Good luck and Let's make some pizza!!

 

 The product, gift pack, information, and additional sample have been provided by Pillsbury through MyBlogSpark all opinions are my own..

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Baked Chicken Ranch Taquitos

I apologize It has been awhile since I have posted a recipe.  I have been having computer issues with my photo program.  So frustrating!! I have finally found another way to get the pictures here.  YAY!!  This is a delicious recipe.  I found it over at Six Sisters' Stuff (an amazing blog).  They look time comsuming but really come together pretty quickly.  The bacon ranch combo make for a great flavor change to the normal taquito.  I will be making these again and soon!!

 

Baked Chicken Bacon Ranch Taquitos
Adapted just a bit from Six Sisters' Stuff
1 (8 oz) package cream cheese, softened
12 slices of bacon, cooked and crumbled
4 cups cooked, shredded chicken
1/4 to 1/2 cup ranch dressing
2 cups shredded cheese
1/4 cup diced onions
20 (6-inch) flour tortillas
Salt

Preheat oven to 425 degrees.
Cover a cookie sheet with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and onions. Add in 1/4 cup Ranch dressing and taste- add more if you want more of a Ranch taste. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla (Hubby has requested next time I add more shredded cheese at this point.) and roll it up.

Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt.

Place pan in oven and bale for 15-20 minutes (or until edges and tops are golden). I rotated min after the first 10 minutes. Let cool for a couple of minutes. 

We served ours with salsa ranch.  Mixing equal parts of salsa and ranch together.

Delicious!

Would make a great freezer meal!

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