Enchiladas in the Crock pot

Here is a delightful recipe that I found here at Food Pusher: I've made a few adjustments :)

I added 4 frozen chicken breasts and turned the crock pot to low.

Added 1/2 a can of Enchilada Sauce ( we like the green kind) save the rest for later.

Add 4.5 oz of green chiles

 Then leave alone.

Begin to add tortillas to the bottom of a cooking dish.

 Little Miss sleeping while I get this done :)

1/2 cup Cheddar cheese sprinkled on the bottom.

 put that away for later (I did this just to speed things along).

 I saved about another 1/2 cup for later. It will be added to the crock pot.

Use a flat spoon to chop the meat up. I wait about 3 hours or until the chicken is cooked.

 Add the remaining cheese.

Heat up 1 can of refried beans 

Spread over The tortillas and cheese.

 Add the chicken and enchilada sauce to the beans. (I had a lot leftover that I used for leftovers the next day.

Cover with Tortillas. Add the rest of the enchilada sauce on top. Add Cheese on top about another 1/2 cup.

 Broil for about 4 minutes or until cheese is melted.

Yummy yummy!!

My Crockpot Favorites

Here are a few of my favorites:

Zesty Chicken:

Add:

3 Chicken Breasts

1 Can Stewed Tomatoes

1 sm. can of green chiles

and 2 heaping scoops of peanut butter (I know it sounds gross, but it really is yummy)

Turn to Low for 6-7 hours or High 8 hours

Use a flat wooden spoon to chop chicken which will shred the chicken.

Serve over brown rice.

Mushroom Chicken with Veggies

Add:

3 Chicken Breasts

2 cans mushroom soup

1/2 cup water (if the breasts aren't frozen)

Add any type of veggies. I added carrots and broccoli (add about 1-2 hours before serving)

Serve over brown rice.

Not a crockpot recipe, but I wanted to share how I make tortilla chips. Every now and then just heat up refried beans and cheese. and then serve them with these chip. I love it and its very easy:

Heat oven to 425

I use the small tortillas

Use a pizza cutter to create slices.

Add to a cookie sheet 

Drizzle EVOO

Shake some salt

Check after about 5 minutes and continue to desire 'doness

enjoy

Yummy Dinners, Thank you Crock Pot

Its difficult to make dinners these days, but life is so much easier ith my Crockpot.

Here are a few I love and a few to try:

Slow-Cookin' Pulled Chicken PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- PointsPlus® value 3* This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm! Ingredients: 1 1/2 lb. raw boneless skinless lean chicken breasts, halved 1 cup canned tomato sauce 1/2 cup ketchup 2 tbsp. plus 2 tsp. brown sugar (not packed) 2 tbsp. plus 2 tsp. cider vinegar 2 tsp. garlic powder Optional: red pepper flakes, to taste Directions: Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked. Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce. If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up! MAKES 7 SERVINGS Thanks Hungry-girl French Dip

Ingredients:

3 pound beef chuck roast, trimmed2 cups water½ cup soy sauce1 teaspoon dried rosemary1 teaspoon dried thyme1 teaspoon garlic powder1 bay leaf1 teaspoon pepper

8 French rolls, split

Directions:

1.  Place roast in slow cooker.

2.  Add remaining ingredients except rolls.

3.  Cover and cook on high for 5 to 6 hours.

4.  Remove roast from broth and shred with two forks.

5.  Serve beef on rolls and serve broth in cups for dipping.

Cheddar Chicken Casserole

Ingredients:

6 chicken breasts, boneless and skinless
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted

Directions:

1. Lightly grease Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.

2. Combine soup and milk, stirring well. Spoon over cheese; then sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.

3. Cook on low 8 to 9 hours or high 4 to 6 hours.

Tamale Pie

Ingredients:

Filling Ingredients:

2 pounds lean ground beef
2 Tablespoons chili seasoning
1/4 teaspoon onion powder
2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
1 can (14 1/2 ounces) kidney beans , drained and rinsed
1 can (4 ounces) chopped green chiles
1/2 cup water

Cornbread Topping Ingredients:

1 box (8 1/2 ounces) corn muffin mix
1 cup shredded Cheddar cheese