Crockpot Tortilla Soup

This is the EASIEST dinner ever!

3-4 frozen chicken breast
1 cup salsa
1 can chicken broth
1 can black beans
1 can corn
1 1/2 packet taco seasoning
1 can diced green chilies

Dump into the crockpot and cook.

Shred chicken and add back in about 30 minutes before serving.
Serve with tortilla chips, cheese, sour cream, chopped cilantro, avocado.

*To make this burrito filling instead of soup add less broth.

Honey-Lime Enchiladas

Yummy in my tummy! We LOVE these enchiladas and have served them over and over to friends.

from The Sisters' Cafe

1.5 lbs cooked, shredded pork or chicken

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

*I add a can of diced green chiles and a can of black beans drained to mixture before putting into tortillas*

Amanda's Chicken Enchiladas

We used to make these all the time when we were up at Ricks whenever I make them I think of amanda!

6-8 cooked chicken breasts
8-10 flour tortillas
3 cups grated cheese
2 cans cream of chicken soup
2 cups sour cream
2 (5 oz) cans sliced olives
1 (5 oz) can diced chiles

Bake at 350 for 30-40 minutes
Tear tortillas in medium sized pieces to cover a 9x13 pan overlapping the pieces a little. Cover the tortillas with half of the pieces of cut up chicken. Mix soup, sour cream, olives, and chciles and thin mixture with a little milk. Spread half the mixture over the top of the chicken. Spread half cheese over the sauce. Repeat layers. You can substitue low fat cream and chicken and light sour cream with basically the same results.

South of the Border Chicken

my family loves this recipe, you can mix it up too, we usually add black beans. Serve with chips (last time we tried those yummy new lime ones)


South of the Border chicken
1/2 cup cottage cheese
1 3oz cream cheese
1 cup sour cream
1 can cream of chicken
garlic powder
1 8oz can diced chillies

3 cups cooked chopped chicken (I just guess and sometimes I don't add it)
3 cups cooked rice (I guess on this to)
shredded cheese
olives
can add tomatoes
put it together mix up and cook in a 9x13 pan on 350 until heated through
put salsa on individual servings and use tortilla chips to eat it
My kids sometimes just eat it with a spoon. I bet you could take out the cottage cheese and it still would be good.

Delish Carne Asada Marinade

Yummy Carne Asada Marinade

Ingredients
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Directions
Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.