Slow Cooker Creamy Chicken Tortilla Soup

Makes 6 servings

Ideal slow cooker size:  5 quart

Cooking time:  6-8 hours 

1 lb frozen boneless, skinless chicken thighs
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp fresh lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper (optional)
1 tsp cumin
1 cup frozen corn or 1 (14 oz) can of corn, drained
1 (14 oz) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, or as much as desired
Salt and pepper
Optional toppings: tortilla chips, grated cheese, sour cream, avocado

1.  Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin, corn and beans in slow cooker.
2.  Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.  Remove chicken and shred or cut into bite size pieces.  Add the chicken back in to the slow cooker and then add cilantro and salt and pepper to taste.
3.  Ladle into individual serving bowls and top with desired toppings.

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Mexican Corn Chowder

Makes 8 servings

Ideal slow cooker size: 6 quart

Cooking time: 4 hours

4 ears of fresh corn (or 3 cups frozen corn)

1 lb yellow or red potatoes

1 (4 oz) can diced green chiles

2 Tbsp taco seasoning (make your own or use the stuff from a packet)

1 (14.5 oz) can black beans, rinsed and drained

1/2 cup salsa

3 Tbsp cornmeal

4 cups chicken broth

1/2 tsp salt

1/4 tsp pepper

1 lb boneless, skinless chicken breasts

4 oz cream cheese

1 red bell pepper

Salt and pepper to taste

Fresh lime juice

1. Heat your oven to 425° F. Line a cookie sheet with foil. Place 4 shucked ears of fresh corn on the lined cookie sheet. Butter the ears of corn (or you can spray them with a cooking spray like Pam). Place the cookie sheet on the top rack and let it cook for 10 minutes. Turn the ears of corn over and cook for another 10 minutes. (If you choose to use frozen corn your can just throw the corn into the crockpot, don't worry about roasting it).

2. While the corn is cooking, wash the potatoes and dice them into 1/2 inch cubes. Place them into the slow cooker. Add in the green chiles, taco seasoning, black beans, salsa, cornmeal, chicken broth, salt and pepper. Nestle the chicken breasts into the slow cooker.

3. When the corn is done cooking. Remove it from the oven and use a knife to cut the kernels off the cob (it'll be hot so use a hot pad or wait until it cools). Add the corn kernels to the slow cooker.

4. Cover the slow cooker and cook on LOW for about 4 hours. The potatoes should be tender and the chicken should be cooked through.

5. Remove the chicken breasts and shred them with 2 forks or cut them into bite-size pieces. Add the chicken back into the slow cooker.

6. Stir the cream cheese into the slow cooker. Let it melt and stir again until totally melted. Dice the red bell pepper and stir it into the slow cooker. Salt and pepper the soup to taste. Add in fresh lime juice to taste (I added in a couple of tablespoons).

7. Scoop the chowder into serving bowls and enjoy. (I added a few bacon bits to the top of my soup)

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Chicken Nacho Soup

Makes 4-6 servings

Ideal slow cooker size: 4-5 quart

Cooking time: 4-6 hours on LOW or 2-3 hours on HIGH

5 boneless, skinless chicken thighs (I use frozen)*

1 cup chicken broth

1/2 cup salsa

1 (14.5 oz) can diced tomatoes

1 tsp lime juice

2 minced garlic cloves

1 1/2 cups nacho cheese sauce

1 tsp cumin

1 (4 oz) can diced green chiles

1 (14 oz) can black or pinto beans, rinsed and drained

1/2 cup pickled banana peppers or pickled jalapeno peppers (if you like it spicy)
Optional Toppings: fresh cilantro, tortilla chips, grated cheese, sour cream, lime wedges, avocados, jalapeno peppers, sliced olives

1.  Add chicken, broth, salsa, tomatoes, lime juice, garlic, nacho cheese, cumin, green chiles, black beans, and peppers in slow cooker. Give it a little stir.

2.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

3.  Remove the chicken and cut it into bite size pieces or shred it on a cutting board.  Add the chicken back into the slow cooker.

4. Stir and then serve with desired toppings.

*I feel like to you could definitely brown a pound of ground beef or even ground turkey and use it in place of chicken. 

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Chicken Enchilada Soup

Makes 6 servings
Ideal slow cooker size:  5 quart
Cooking time:  6 hours

1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chiles
1 (10 oz) can enchilada sauce (mild, medium or hot...whatever you like)
1 (14.5 oz) can petite diced tomatoes
1 tsp cumin
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
Salt and pepper
Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips

1.  Add broth, beans, corn, chiles, enchilada sauce, tomatoes, cumin, and chicken to the slow cooker.  Give a quick stir.
2.  Cover and cook on LOW for about 6 hours, or until chicken is cooked and tender.
3.  Remove the chicken and shred.  Stir refried beans into the hot soup until creamy.  Add chicken back into the slow cooker.
4.  Salt and pepper to taste.
5.  Ladle into servings bowls and top with individual toppings.

Recipe Credit: 365 Days of Slow Cooking

Slow Cooker Tender Beef {For Enchiladas}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

Recipe Source: Mel's Kitchen Cafe

Red Chile Sauce Chicken Enchiladas

INGREDIENTS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medium cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 2 (8-oz) cans tomato sauce
• 1 cup water
• 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
• cooking spray
• salt and ground black pepper

DIRECTIONS

1. In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
3. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
4. Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
5. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
6. Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
7. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
8. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

NOTES

Make Ahead Instructions: Follow the recipe, letting the sauce, onions and chicken come to room temperature before assembling the enchiladas. Finish following the recipe instructions and instead of baking, cover the pan with a layer of tin foil and refrigerate for up to 12 hours. Bake covered for 20 minutes, uncover and bake an additional 5-10 minutes. Alternately, the assembled enchiladas can be covered with a double layer of tin foil and put inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the pan are sealed well with tin foil). Freeze for up to 2-3 months. Bake from frozen, baking for 1 1/2 hours covered at 350 degrees F. Uncover and bake an additional hour until hot and bubbly.

Recipe Credit: Mel's Kitchen Cafe

Green Chile Chicken Enchilada Stack

Plan ahead as this recipe calls for already cooked chicken (here's a great methodfor quickly cooking delicious, tender chicken for recipes like this). The serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers. If you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.

INGREDIENTS

Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (7 ounces) green chile enchilada sauce (homemade recipe here)
• ½ cup sour cream , light or regular
For Stacking:
• 5 white or whole wheat 9- or 10-inch tortillas
• 2-3 cups cooked, shredded chicken
• 4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
For Serving:
• Chopped tomatoes
• Diced avocados
• Chopped cilantro
• Lime wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
3. To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
4. Bake uncovered for 20-25 minutes.
5. Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Recipe Credit: Mel's Kitchen Cafe

White and Green Chicken Enchiladas

UPDATE: over the years as I've continued to make this enchilada recipe at least monthly, I've tweaked just a few things. I've added notes to the ingredients below but basically, I always add chopped, fresh cilantro to the filling + a squeeze of fresh lime juice. You can leave either or both out if you don't prefer them. Also, the green enchilada sauce can easily be replaced by salsa verde (Herdez is my favorite brand) or with this simple homemade version.

INGREDIENTS

Filling:
• 3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
• 2 cans (4-ounces each) green chiles, lightly drained
• 1 package (8 ounces) cream cheese, light or regular, softened and cubed
• 1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
• 1/2 cup chopped cilantro
• 1 tablespoon fresh lime juice
Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup low-sodium chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (8 ounces) green chile enchilada sauce (or salsa verde)
• 1/2 cup sour cream, light or regular
Assembly:
• 8 ounces (about 2 cups) Monterey jack cheese, shredded
• 8 medium (soft taco size) flour or corn tortillas
• Handful of chopped fresh cilantro for garnish

DIRECTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, black beans, cilantro and lime juice. Mix to combine. Set aside.
3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
4. Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
5. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe).
6. Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

NOTES

Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Recipe Source: Mel’s Kitchen Cafe