Slow Cooker Enchilada's

I'm pretty sure that I've never been more thankful for my slow cooker than I have these last few weeks of pregnancy.  It's next to impossible to handle preparing dinner with my pregnant self with Charlotte's "help" these days which leaves us options of eating out, having Jason make dinner, or me making it while Charlotte's asleep.  I am so thankful that I've found some really easy slow cooker meals that I've been able to put together during nap time and have been really good for dinner!  Jason is great at helping me out, but I hate to ask him to make complicated dinners as soon as he gets home from work so this has been our life saver.

This is, yet another, recipe that I found on Pinterest.  You should definitely check out my Recipe board on there if you need some new ideas.  Please note on this recipe that I didn't use any meat.

Slow Cooker Enchilada's

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Chicken Enchilada Ring

This recipe is from Kelly Stamps' Mom. I made it over the weekend and our entire family -- including Charlotte! -- loved it! I didn't have all of the ingredients (like the tomato and the lime) but it was great without and made even better with a little salsa on top of it. This is a super easy recipe that your family will definitely love.


Chicken Enchilada Ring

2 cups cooked chicken
1/4 cup chopped black olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring. Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Spicy Chicken Taco's

I can now definitely recommend that you go and buy the Rachael Ray Kid Food cookbook.  I have made a lot of recipes out of it and each one has been pretty superb.  This recipe, Spicy Chicken Taco's, was really good and really easy.  And, it wasn't too spicy at all!

1 1/2 lbs boneless, skinless chicken breasts cut into small cubes (I used pre-cooked and cut chicken)

1 T extra virgin olive oil

1 small onion, chopped

1 clove garlic, minced (I used the jarred version)

1 cup Tomato Puree

2 teaspoons Chili Powder

1 teaspoon Ground Cumin

A handful (I used around 8) coarsely chopped Spanish olives stuffed with pimentos

A hadful of golden raisins (I omitted this)

Coarse salt, to taste (I used regular salt)

8 jumbo taco shells or flour tortillas

Toppings:

Shredded cheese

Avacado dices

Tomato dices

Chopped green onion

Shredded lettuce

In a big skillet over medium heat, brown chicken in olive oil.  Add onio and garlic and cook another few minutes to soften onion.  Add tomato puree, chili powder, cumin, olives, raisins, and salt, to taste.  Bring to a bubble, reduce heat to low and simmer until ready to serve.

Warm taco shells or tortillas in oven or microwave according to package.

Scoop filling into shells and add toppings at the table.

Empanada Grande

This recipe is from an old friend from high school.  Brittanie Temple sent this yummy recipe to me and I just had to share it!  It looks so good!

Empanada Grande (Mexican Pizza)

Makes 8 servings

 

Ingredients:

1 package refrigerated pie crust (the ones in a can...should have 2 in one can)

1 lb ground beef

1/3 cup of chopped onion

3 tblsp snipped cilantro

1 cup of shredded Mexican cheese (I used a little more...you can never have too much cheese!)

1 packet of Taco seasoning

1 tblsp minced garlic

1/3 cup chunky salsa

1 egg, lightly beaten

 

Steps:

1. Brown meat and in a large bowl combine meat, onions, cilantro, cheese, taco seasoning, garlic, and salsa.

2. Layout one pie crust out on cooking sheet (cookie sheet). Brush the crust with some of the egg.

3. lay the mixture out on the pie crust, leaving about 1 inch around the edge.

4. Lay the other pie crust on top of the mixture and press edges together to seal with a fork. Brush more egg on top of pie crust.

5. Cut 4 slits in the top.

6. Bake at 400 degrees for 25-30 minutes until crust is golden.

7. Serve with salsa and sour cream.

Black Bean Chimichangas

This is a fairly new recipe for us. I tried it for the first time a few weeks ago and we've had it twice since then. It's really easy to make (I put it all together during lunch one day) and doesn't take long to cook. You can make the chimichanga's and prepare all the Mexican side dishes like rice and beans if you want, you can just eat it with chips and salsa, or you can serve them with other sides. 

Black Bean Chimichangas

1 8.8 oz pouch ready to serve Mexican rice and pasta (or the closest you can find to this)
1 15 oz can Black Beans, rinsed and drained
1 c chunky medium Salsa
1 c shredded Mexican four cheese blend
2 c shredded Deli-Roasted Chicken (all I could find was the shredded chicken already seasoned for taco's and it was very good so any type of shredded chicken is fine)
10 8" soft Tortilla's
1/4 c Butter, melted

Toppings: Shredded lettuce, diced tomatoes, sour cream, guacamole, olives

1. Heat rice according to package
2. Stir together rice, beans, salsa, cheese, and chicken. Spread 1/2 c rice mixture just below the center of each tortilla. Fold bottom third up and over filling, just until covered. Fold left and right sides over and roll up tortilla. Place seam side down on a lightly greased cookie sheet. Brush tops with butter.
3. Bake at 400 degrees for 15 - 18 minutes or until golden brown.

These do freeze very well if you just roll them up and place them in double freezer bags. Let them thaw for a day or so in the refrigerator and then cook at 400 for the same amount of time.

Let me know if you enjoy the chimichanga's!