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Slow Cooker Chicken Enchilada Chili

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This chili is so easy and the results blew me away!  I could not believe how delicious it was, especially for how little energy it required.  I will definitely be making this over and over again throughout the remaining winter months.

Slow Cooker Chicken Enchilada Chili
Recipe from Betty Crocker
Prep time: 10 minutes Start to finish: 7 hours, 10 minutes Servings: 6 (1 2/3 cups each)

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Mexican-style stewed tomatoes, undrained
2 cans (15-16 oz each) chili beans in sauce, undrained
1 can (10 oz) Old El Paso enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro

1. Mix all ingredients exept sour cream and cilantro in a 4-5 quart slow cooker.
2. Cover; cook on Low heat setting 7-8 hours.
3. Stir mixture to break up chicken. (I had to pull it up and cut it against the side of the crockpot with a fork a little bit and did the same with the stewed tomatoes). Top each serving with sour cream and cilantro.

Nutrition Information Per Serving:
1 Serving: Calories 370; Total Fat 11g; Cholesterol 65mg; Sodium 1690mg; Total Carbohydrate 38g (Dietary Fiber 8g); Protein 30g

Notes: I used 1 large breast and 1 thigh for the meat and that equaled 1 1/4 lb. I accidentally only purchased 1 can of Mexican stewed tomatoes, so I substituted a can of chili-ready tomatoes for the other with great results.  I will probably use the chili-ready tomatoes instead of the stewed next time b/c they are already diced and I wouldn’t have to cut up any big chunks.

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Slow-Cooked Enchilada Casserole & Spicy Red Rice

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Two more incredible recipes from Marina!

SLOW-COOKED ENCHILADA CASSEROLE
$100 Prize Winner Pillsbury Bakeoff 2000, by Elizabeth Castle (Marina’s daughter)

1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix (or 3 tablespoons homemade)
1 teaspoon salt (I suggest omitting as the seasoning mix adds plenty of salt)
½ teaspoon pepper
9 (51/2-inch) corn tortillas
½ cup chicken broth
½ cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6oz. (11/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (21/4-oz.) can chopped ripe olives
Sour Cream

1. Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onions and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.

2. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce, and enchilada sauce. Sprinkle with ½ cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and ½ cup of the cheese.

3. Top with remaining 3 tortillas. Sprinkle with remaining ½ cup cheese and olives. Cook on high setting for 21/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.

Serves 8

Marina suggests topping the sour cream with sliced avocados and more enchilada sauce.

SPICY RED RICE
2007 Blue Ribbon Recipe courtesy of Marina Castle

2 tablespoons butter
2 cups Calrose white rice
½ cup minced onions
2 teaspoons dried parsley flakes
1 1/2 teaspoons salt
½ teaspoon black pepper
½ teaspoon paprika
2 cups chicken broth
1 (8oz) can Mexican hot tomato sauce or regular tomato sauce
1 bay leaf
1 tablespoon butter
Melt butter in a 2 quart saucepan. Add rice and onions and stir for 2-3 minutes.  Add rice and onions and stir for 2-3 minutes.  Add spices and stir until rice is lightly toasted. Slowly and carefully add liquids and bay leaf, stir and add butter.  Bring to a quick boil, then immediately lower heat to simmer. Cover pan and cook for 25 minutes or until done. Remove lid, stir and cover pan again. Keep warm.

Serves 6

This was the tomato sauce I used–I never knew this stuff existed until I looked for it for this recipe.  It made the rice plenty spicy.

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