SLOW COOKER CHICKEN ENCHILADA SOUP

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting. I make this recipe A LOT! I always make the homemade enchilada sauce from this website too since a lot of enchilada sauces have junk in them.  If you have a store bought kind you like, feel free to use it instead. I have included the sauce recipe too in case you want to try it.

Recipe from Gimmesomeoven.com

PREP: 10 MINS COOK: 4 HOURS TOTAL: 4 HOURS 10 MINS

INGREDIENTS:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

RED ENCHILADA SAUCE

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP: 5 MINS COOK: 15 MINS TOTAL: 20 MINS

INGREDIENTS:

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. all-purpose or gluten-free flour
• 4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

knock off Portillo's Chop Salad

I found this recipe last year and really like it. I have adapted the recipe to be closer to the real thing.  I went to Portillos since then and I have to say the dressing still isn't quite right. Let me know what you guys do and maybe we can figure out the dressing together!

Ingredients

• 4 cups cooked Ditalini pasta
• 1 cup cooked and crumbled bacon
• 3 cups chopped romaine lettuce
• 3 cups chopped iceberg lettuce
• 2-1/2 cups chopped red cabbage
• 2 fresh tomatoes, seeded and diced
• 1 cup sliced green onions
• 4 ounces crumbled gorgonzola cheese (about 1 cup)
• (optional) 2 cups cooked and diced chicken
Sweet Italian Dressing:
• 1/8 cup balsamic vinegar
• 1/8 cup seasoned rice vinegar
• 1 tbsp dijon mustard
• 2 cloves garlic, peeled and minced
• 1 teaspoon sugar or more to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 2 chicken breasts, grilled

Instructions

1. Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
2. Cook bacon in a skillet until done. Let bacon cool, then crumble it.
3. Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
4. Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
5. Add dressing to taste right before serving so that it doesn't get soggy.
6. For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.
7. This recipe doesn't include chicken so I just marinate two breasts in olive oil, lawny's and pepper and then grill them until done.  Then chop and toss in salad

Crispy Southwest Chicken Wraps

Here is another weeknight meal that we love!  This is also taken from Mel's Kitchen Cafe.  Seriously, check out her blog!

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature (I always use brown)
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Chicken Souvlaki Pitas

This is one of our family favorite weeknight meals.  They are really easy to make ahead and then just chop up the toppings right before serving.  This recipe is from Mel's Kitchen Cafe which is a food blog I love!

For the tzatziki sauce:
• 16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
• 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
• 2-3 cloves garlic, pressed through a garlic press (or finely minced)
• 1 teaspoon red wine vinegar
• Salt and pepper
• Squeeze of fresh lemon juice
• Extra virgin olive oil
For the chicken:
• 4 cloves garlic, smashed
• Juice of 1 lemon
• 2 teaspoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 heaping tablespoons plain yogurt
• 1 tablespoon dried oregano
• Salt and pepper
• 1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
• Soft wrap bread (or pita bread)
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin
• diced cucumbers
• sliced kalamata olives
• feta cheese

DIRECTIONS

1. Greek yogurt, like Oikos or Fage. I love Greek God's.
2. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour or until you're ready to cook the chicken.
4. Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
5. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, sliced red onions, chopped cucumbers, kalamata olives, and feta cheese. Serve immediately.

Pear Gorgonzola Farfalle

8 oz boy tie pasta (farfalle)
3 ripe, firm, medium pears
2 tbsps butter
1/2 cup chicken broth
1/2 tsp salt
1/8 pepper
6 tbsps cream
1 tsp cornstarch
1/4 dried cranberries
1/2 cup crumbled gorgonzola cheese
3 tbsps chopped fresh parsley
1/2 bag baby spinach
1/4 cup shredded parmesan
1/4 pine nuts
2-3 green onions, chopped.

Cook pasta al dente

Peel and core pears. Slice thinly lengthwise and then in half horizontally.

Melt butter in a large skillet. Add pears and green onions. Sautee until slightly tender. Remove from skillet with a slotted spoon. Set aside

Add chicken broth, salt and pepper to a pan and bring to simmer. Whisk cream and cornstarch in a separate bowl, then add to pan. Simmer until thickened. Add cranberries and simmer another minute. Remove from heat and immediately add pasta, pears & onions mixture, parsley, cheeses, pine nuts and spinach. Toss to coat and wilt spinach. Serve with additional cheese on top if desired.

Butter Chicken

If you've ever had this dish before at an Indian restaurant, you'll know why we love this recipe! If you haven't tried it, it is a lot like chicken tikka masala and it's such an easy recipe!

4 Tbs butter
2 Tbs veg oil
1 1/2 lbs chicken thighs, cut to desired size
the juice of 1 lemon
1 diced onion
3 cloves minced garlic
2 Tbs curry powder
1 Tbs curry paste
2 tsp garam masala
2 cups of crushed tomatoes
1 can coconut milk
1 cup plain yogurt
1 cup half and half
2 tsp chili powder
2 tsp cumin
2 bay leaves
1/2 tsp cayenne
1 tsp salt
1/2 tsp pepper

Melt butter and oil in skillet. Add onions. Cook until translucent. Add chicken. Cook until browned. Stir in curry and garama masala. Put all other ingredients into slow cooker pot, stir. Add Chicken and onion mixture to pot. Cook for 6-8 hours. Serve over salted basmati rice.

Tuna Noodle Casserole

This may seem like a strange thing to get excited about, but every time we make this, we double the recipe and then fight over the leftovers. I seriously can't get enough of it.  Here is the recipe, already doubled.

8 tbsps butter
2-3 stalks celery, chopped
2 carrots, chopped
1/2 cup chopped onion
6 mushrooms, chopped
EVOO
8 tbsps flour
2 cans chicken broth
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill
4 tsps lemon juice
4 tbsp minced fresh parsley
2 cups parmesan
16 oz. shell pasta
2 small cans of tuna
1 sleeve of ritz crackers

Preheat over to 350.

Melt 2 tbps butter in skillet. Add onion, celery and carrot and a couple tbsps of water. Cook until water is evaporated and veggies are softened. Add mushrooms. Cook 3-5 minutes more. Add a little EVOO if needed. Remove veggies from pan.

Get noodle water boiling. Cook to al dente. Drain. I do this step at the same time as the next one.

Melt remaining butter in pan. Whisk in flour. Slowly add broth and milk, whisking until smooth. Bring to a simmer. Add salt, pepper, and dill. Stir until thickened, about 2-3 minutes. Reduce heat to low, add lemon, parsley and 1 cup of parmesan. Whisk until smooth. Season with additional salt, pepper and lemon to taste.

Add pasta, vegetables and tuna to sauce. Stir to combine and pour into a buttered casserole dish. Crush Ritz crackers and sprinkle over the top. Sprinkle remaining parmesan over the top.

Bake for 25-30 minutes. Let rest 10-15 minutes before serving.