Summer Crock-Pot Enchilada Chicken

I haven't really been cooking much - and not cooking much or cooking anything new means no new blog posts... till yesterday.

I was working from home and decided that in the blinding heat we're enjoying here in Boston, that I didn't want to cook dinner but I did want a tasty meal. Ah ha! Enter crock-pot. You can plug it in and let it chug all day - without giving off too much heat. So I investigated the cabinets and came up with a healthy and tasty treat - Enchilada chicken. Easy to make, easy to cook and very very tasty.

Crock-pot Enchilada Chicken
Makes 3-4 servings

Ingredients:

• 4 chicken breasts
• 1 can pinto beans, drained
• 1 can stewed tomatos
• 1 can of enchilada sauce (or make your own)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp mexican chili powder
• 1 tsp cumin (or a little more if you like it)
• 1/2 tsp oregano
• 1/2 tsp salt

Steps:

1. Add the chicken into the crock-pot, then add the spices listed.
2. Next pour in the stewed tomatos and the beans and the enchilada sauce.
3. Mix it all together, pop the top on and let it sit on low for 8 hours. 
4. Do not open. 
5. In the last hour of cooking, pop the top off of the mixture and turn it up to high. This will help to evaporate out the extra liquid and thicken the sauce without having to add flour. 
6. Either use in enchiladas - or we poured this mixture over rice. Very tasty. 
7. We topped them with a little low fat cheese and a little sour cream.
8. Enjoy!

Easy Chicken Enchiladas

Hola! It's enchilada time! We needed a quick and filling dinner recipe and enchiladas are easy and delicious so they fit the bill. Plus we had all the ingredients in the house so... wahhhla! Dinner! Here's my quick and easy recipe. Feel free to share yours! Would love to know how you tweak them differently. Not the greatest photos this time around but you get the picture... either way, it's tasty.

Super duper easy. Ready? Get set... GO!

Super Duper Easy Baked Enchiladas

• 1/2 lb chicken - diced
• 1 tsp cumin
• 1 tsp onion powder
• salt and pepper to season chicken
• 1 tablespoon vegetable oil
• 1 cup (or small can) of green chilies
• 1 small can of refried beans - fat free
• 2 cups enchilada sauce
• 4 tortillas - 8 inch size - flour or corn which ever is your preference
• 1/2 cup cheese

STEPS:

1. Dice up the chicken and season it with the spices
2. Heat up the oil in the pan and saute the chicken till its almost done
3. Add the green chilies and sautee for another 2 minutes
4. Add the refried beans and mix till heated. Remove from heat.
5. Take an 9x9 pan that you can bake and coat the bottom of the pan with enchilada sauce
6. Take one tortilla and on one side of the pan - fill with a few good spoonfuls of filling and fold over, then on to the next tortilla - we usually make about four and then use the rest of the filling to pour over the top. Then pour the rest of the sauce over the top and sides and top with cheese.
7. Bake for about 30-40 minutes at 350degrees.
8. Serve those suckers up!