Angela Haley &raquo; Blog

Chicken Enchilada Soup

Tuesday, August 23, 2011 Posted in Crockpot Dinners, Soups

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

This post and picture are property of www.realmomkitchen.com

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Crock Pot Chicken & Rice

Tuesday, August 23, 2011 Posted in Crockpot Dinners

dinner reality check

crock pot chicken & rice

ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

rice

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. (but don’t forget about them like i did today!) put the frozen (because i’m lazy) chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. how easy is that!?

cook the rice in a pot (or rice cooker if you’re not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!

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sweet pork tacos and cilantro ranch dressing

Tuesday, August 23, 2011 Posted in Crockpot Dinners

sweet pork tacos and cilantro ranch dressing.

this recipe has quickly become a family favorite in our house. it is super easy and delicious.

ingredients:

2-3 pounds pork

3 cans coke {not diet}

1/4 cup brown sugar

dash of garlic salt

1/4 cup water

1 can sliced green chilies

3/4 can enchilada sauce

1 cup brown sugar

directions:

put the pork in a heavy duty ziploc bag to marinade. add about a can and a half of coke and about 1/4 cup brown sugar. marinade for a few hours or overnight.

drain marinade and put pork, 1/2 can coke, water, and garlic salt in crock pot on high for 3-4 hours {or until it shreds easily, but don’t let it get too dry}. remove pork from crock pot and drain any liquid left in the pot. shred pork.

in a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar {about a cup, you can add a little more or less to taste}. if it looks too thick, add more coke little by little.

put the shredded pork and sauce in crock pot and cook on low for 2 hours.

these tacos are really good drizzled in a cilantro ranch dressing.

ingredients:

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup mayo

1/3 cup sour cream

1 teaspoon minced garlic

1/2 teaspoon salt

1 tablespoon fresh lime juice

1/4 teaspoon cumin

1/4 cup sugar

directions:

blend in blender until smooth.

this makes for one yummy meal. see more, including tres leches cupcakes, at my blog emma the joy.

dressing recipe via the recipe club.

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