Crock Pot Chicken Enchiladas - sort of!

Ok, so this recipe is not completely crock pot… but the meat of it is and that's the hard part!  I can't remember where I found this recipe.  I jotted it down from a website somewhere so can't take all the credit but either way, they were yummy so here ya go!

Ingredients:
4-6 boneless, skinless chicken breasts
Taco seasoning (I used a couple tablespoons of Penzey's Chicken Taco)
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
Small onion, chopped
4 oz green chilis
1/4 C water

1. Put the chicken in the crock pot (mine started out frozen).  Sprinkle all the powdered seasonings over the chicken then spread the green chilis over the chicken… then in go the onions and water.
2. Cook on low 6 hours.
3. Remove chicken from pot and shred with 2 forks; set aside.

Ingredients - part 2:
1 C sour cream
1/4 C (or so - didn't measure) broth from crock pot
2-3 C shredded cheese (I used a Mexican blend)
1 can enchilada sauce
Tortillas - flour or corn, your choice
Sliced black olives
Chopped green onions

4. Mix together sour cream and 1/4 C broth and stir into shredded chicken.
5. Roll enchiladas with chicken mixture and cheese and place in a baking dish.
6. Pour enchilada sauce over all… then top with more cheese, sliced black olives and green onion.
7. Bake at 350 for 30-40 minutes and serve!

NOTE:  I made about 8 enchiladas in flour tortillas the 1st go-around and froze the remaining chicken filling.  I later used that leftover filling for another batch made with about 10 corn tortillas so the filling part of this recipe really made enough for 2 whole batches!!

Crockpot Chicken Barbacoa

I lose the love for cooking sometimes when it's required at the end of a long day that was preceded by and will be followed by more long days… so had to get organized.  My sister inspired me to finally get a new crock pot that does more than turn on and off - and to plan ahead with freezer-to-crockpot meals!  My 1st one was super tasty so I decided to share… you can make this on the spot or freeze ready to go in the crockpot… enjoy!  Recipe inspired by www.slenderkitchen.com

Ingredients:

2# boneless, skinless chicken breasts

7 oz can Chipotle peppers in Adobo sauce, chopped (find in the Mexican food isle)

4 garlic cloves, minced

1 onion, quartered

1 tsp oregano

1/2 C chicken broth

1. Combine all ingredients in a ziplock bag and place in the freezer.

2. When ready to cook, dump everything in a crockpot and set to low for 8 hours.

3. Remove onion pieces and shred chicken with 2 forks.

4. Serve in warm soft taco shells, topped with fresh corn relish (recipe below), cheese and sour cream!

To make "on the spot", use raw chicken and cook on high 4 hours.

Fresh Corn Relish:

Simply cut kernels off an ear of corn and combine with chopped red bell pepper, red onion and cilantro!

Kitchen note:  This would also be delicious with pork!

Accidental Chicken Chili Soup

I didn't know what else to call this one since it turned out totally different than what it started out as... It was supposed to be a Mexican chicken with creamy, cheesy sauce but here's how it turned out:

Ingredients:

2# chicken tenderloins

1 small onion, chopped

3 cloves garlic, minced

EVOO

1 can cream of mushroom soup

1 can cream of chicken soup

1 C sour cream

1 C salsa verde

1 T chili powder

1 C water

1. Layer chicken in the crock pot.

2. Start sauteing onion & garlic in a little EVOO, until soft.

3. While onions & garlic are cooking, mix together soups, sour cream, salsa & chili powder.

4. Add onions to soup mixture then pour over chicken.

5. Cook on high for 1 1/2 hrs then turn to low for another 1 1/2 hrs.

Here's where things got "accidental"... the plan was to have the chicken with sauce over it next to a salad.  But when I tried to take the chicken out it FELL APART!  So I shredded it & returned it to the pot, added a little water & served up with shredded cheese, sour cream & sauteed peppers.  Next time I'll add some veggies!

Enjoy :)