Salsa Chicken Via The Crockpot!

Crock Pot Salsa Chicken
 
4 boneless chicken chicken breasts, I put them in frozen but you can thaw them or use fresh
 1 jar (16 oz) of your favorite salsa
Water
Salt & Pepper
Place your chicken in the crock pot, season with salt and pepper.
Add one cup or so of water, enough so the chicken doesn't stick to the crockpot and so it doesn't dry out.
Dump the entire jar of salsa on top of the chicken.

Let it cook on low for 6 hours or so.

Shred the chicken and eat it as chicken enchiladas, chicken tacos (hard or soft), with rice, on a salad, the options are endless!

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Taco Chicken Cheesy Enchiladas

Super easy and wonderful. Can easily be doubled.



2 large chicken breasts, cooked, shredded
1 jar mild taco sauce
8 corn tortillas
1 bag shredded cheddar cheese

While your chicken is cooking, pour a little bit of oil in the bottom of a skillet and heat until hot. Take each tortilla and cook on both sides about a minute total. This is just to soften them up.

After chicken is cooked, shred and add about 2/3 of the taco sauce with 1/4 cup of the chicken stock left from boiling your chicken. If you didn't boil it then just add water to thin it out. Season with salt and pepper.

Spray 8x8 pan with Pam. Preheat oven to 400

Take a corn tortilla and fill with chicken,

add cheese and roll up. This makes about 8 or so enchiladas.

When finished, pour taco sauce over the top of your enchiladas. I started to worry I wouldnt' have enough sauce so I just added a little bit of water to the bottle and poured over. Sprinkle with cheese and add any leftover chicken you have on top.

Bake until bubbly and cheese is melted.

Green Beef Tacorito's

Totally made up name but ya it works :)

It's basically like my green beef enchiladas with taco meat and beans but once you change the name, the kids totally dig it!










Green Beef Tacorito's

1 lb ground sirloin
6 tortillas
grated cheddar cheese
1/4 small onion
1/4 small green pepper
1 can fat free refried beans
Half of a jar of taco bell taco sauce
1 can fat free cream of mushroom soup
1 small can green chillis

Saute your ground beef and season as you'd like. I use chilli powder, garlic powder, seasoned salt, black pepper and cumin. Add in your onion and bell pepper once your beef is almost cooked. Add in taco sauce and a splash or two of water to thin it out. Saute until combined.

Warm up tortillas to soften them up. Spread beans on the bottom of tortilla, sprinkle your meat in and add cheddar cheese. Repeat for all 6. You will have meat left over.

Combine left over meat, soup, green chillis and about 2 tbs water to thin out. Stir and pour over the 6 enchiladas.

Bake at 400 degrees until cheese is melted and dish is bubbly.

Sopapilla Cheesecake is THA BOMB!

This was wonderful. We had it warm but I can only imagine how it would be cold! The filling is sweet and creamy and the top is crunchy just like cinnamon toast! I didn't pay attention to the recipe when I bought it so I only had one can of crescent rolls and used an 8x8. And I also didn't roll them out. I pieced them together to form a single layer to make it more rugged. So do what you wish ;)
Either way the results will be the same and sure to wow you everytime!










Sopapilla Cheesecake
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/4 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

This is good warm or cold.

Southwest Beef & Tater Casserole

Small pic, had to high jack it cause I forgot to take one before my family devoured the entire thing!


Southwest Beef & Taters

1 pound extra-lean ground beef
2 tablespoons olive oil
1 cup coarsely chopped onion
1 clove garlic, finely minced
1 can Rotel, undrained
1 can (about 12 to 15 ounces) corn
1 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
1/2 teaspoon ground cumin
4 medium potatoes, peeled, thinly sliced, about 1 1/2 to 2 pounds
2 cups (8 ounces) shredded sharp cheddar cheese



Grease a 13 x 9 casserole with Pam
Heat oven to 375

In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking up, and the onions. Cook, stirring, until beef is browned and onion is tender. Add garlic; cook, stirring, for about 1 minute longer. Stir in the tomatoes, chili powder, salt, pepper, and cumin.
In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn and ground beef mixture and half of the cheese. Repeat the layers, ending with the remaining cheese. Cover tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
Serves 6.

Spicy Chicken Enchiladas

I will post a pic tonight..

This is a very fast very easy super yummy dish. Perfect for a meal in 20 mins!
Since the chicken is cooked in the crockpot, all you have to do is shred, stuff tortillas, pour sauce and add cheese. Done!


Spicy Chicken Enchiladas
2 chicken breasts
Half of a medium sized jar of your favorite salsa, we use Pace Medium. I would say a cup or cup and a half
1 cup of chicken stock or water
salt, pepper, garlic
10 corn tortillas
canola oil
shredded cheddar, not sure on the exact amount, just buy a bag and use what you need 1 can of red enchilada sauce, or you can make your own like I do, I just dont have anything measured, its a throw in the pot kind of sauce so it would be hard to explain. The homemade version is just garlic, chilli powder, salt, pepper and tomato sauce and sometimes rotel just depending on my mood.


Place chicken in crock pot, season with seasonings of choice. Pour salsa over chicken and stock or water over that. Cook on low for 8 hours or so. Or on high for 4-6 hours.

Shred with chicken with two forks and spoon a little bit of the sauce on top to moisten.

Meanwhile heat up just enough canola oil to cover the bottom of a small skillet. Heat on low. Dip your corn tortillas one at a time in the hot oil and flip to coat both sides. Place on a paper towel lined plate and stack on top of each other. You just want to soften them not cook them.

Drizzle just a bit of the enchilada sauce on the bottom of your casserole dish. Just enough so that the enchiladas don't stick. Or you can use pam.

Take a tablespoon or a little more of the chicken mixture and place in your tortilla, sprinkle with a little bit of cheese. Roll up and place seam down in casserole one at a time.

After they are completed, pour about half of the can of enchilada sauce on top. Or more, depending on how you like it. Sprinkle with cheese and bake on 375 for 20 minutes until the cheese is bubbly. If you have extra chicken left like I do, then you can sprinkle it on top as well.

Sour Cream Green Chili Chicken Enchiladas

Aye Yaye Yaye, makes me want to run for the border!!!!

As you can tell in the picture, mine always fall apart. No clue why! But they sho do taste good. That's all that matters!!



Sour Cream Green Chili Chicken Enchiladas
2 chicken breasts cooked and shredded ( sauteed mine seasoned with salt, pepper, garlic powder and chilli powder)
1/2 cup Pace picante sauce
1 small can diced green chilis
1 can fat free cream of mushroom soup
1 small container of light sour cream
10 corn tortillas
oil to soften your tortillas in
1/4 cup milk
1 cup shredded mexican blend cheese, or shredded cheddar would be fine too

After your chicken is cooked. Toss in Pace Picante (medium is what we like)

Heat up oil in small skillet on low. Place corn tortillas one at a time in the oil to soften. You don't want to cook them, just coat them and soften till they bubble up a bit. Layer on top of each other on paper towels to drain.

In another bowl stir your soup, green chilis, milk and sour cream. Salt and pepper to taste.

Divide this mixture in half.

Toss half in with your chicken to coat and reserve the other half for the top of the enchiladas.

Put a tablespoon or two of your chicken/pace/creamy mixture in a corn tortilla and sprinkle with a little bit of cheese. Roll up and place in your casserole dish sprayed with pam. Repeat until all are made.

Pour the rest of your cream mixture over the enchiladas and sprinkle cheese on top.

Bake at 350 until cheese is melted and everything is bubbly.

We usually eat this with beans and rice and sometimes corn instead of beans.

Green Beef Enchiladas

I must warn you I served these on my finest china. My daughters' prized possessions, the infamous Hannah Montana plates ha!!


These really are very good and goey and soggy and just perfection!!








Jacey's Green Beef Enchiladas
1 lb ground beef
1/4 green bell pepper
1/4 onion
6 burrito sized flour tortillas
1-2 cups of cheddar cheese
4 oz 2% velveeta cheese cubed
1 can of fat free cream of mushroom soup
1 can of mild green enchilada sauce

Brown your beef seasoned with chilli powder, cumin, salt, pepper, garlic and a shot of wostershier ( I will never learn how to say or spell it ). When almost browned toss in your bell pepper and onion and finish browning.

While that is cooking take your soup, enchilada sauce and velveeta and put in the microwave until the cheese is melted. Stir.

Take one tortilla and sprinkle your beef just enough to fill it but still be able to roll it and sprinkle 1 or 2 Tbs of cheddar on top. Roll up like a burrito on the ends and sides and put in your sprayed 9x13 casserole. Repeat until you have 6 enchiladas. These will be fat and more like burritos.

Then take your sauce and pour over the top of it and sprinkle with any remaining beef and top with your leftover shredded cheddar.

Bake at 350 for 20 mins or until the cheese is brown and bubbly.